Chef John’s Dutch Baby

  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m


  • 3 eggs, room temperature
  • 2/3 cup milk, room temperature
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon Saigon Cinnamon (my addition, can't have too much of this one!)
  • 3 tablespoons butter
  • 1 tablespoon butter, melted
  • 1/2 Meyer lemon, juiced (my note-this is a lemon native to China and is sweeter than a regular lemon. It is like a cross between a lemon and a Mandarin orange. Can you use a regular 'ol lemon? Yes!)
  • 1 tablespoon powdered sugar to sprinkle over top
  • 3 cups mixed berries
  • Maple balsamic vinegar for serving, my addition


Step 1

Preheat oven to 425 degrees F.

Step 2

Blend together eggs, milk, four, salt, vanilla and cinnamon until smooth.

Step 3

Melt 3 tablespoons butter in a 10-inch cast-iron skillet in oven until bubbling, about 5 minutes. Pour batter into center of skillet.

Step 4

Return skillet to oven and bake until puffed and golden, about 20-25 minutes. Remove from oven, brush with melted butter, drizzle lemon juice over top and dust with powdered sugar. Cut into 6 wedges and serve with berries and maple balsamic (my touch.)


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