Dutch Babies
These are really simple but they look impressive coming out of the oven all puffed up!
Dutch Babies
A 9×13 pan cuts into 8 pieces and serves 4 people.A 10×15 pan cuts into 12 pieces and serves 6 people.
Print Recipe
Ingredients
For a 9×13" pan:
- ¾ stick butter
- 1 cup milk
- 6 large eggs
- 1 cup all-purpose flour
- ½ tsp vanilla (optional)
For a 10×15" pan:
- 1 ¼ sticks butter
- 1 ½ cups milk
- 9 large eggs
- 1 ½ cups all-purpose flour
- ¾ tsp vanilla (optional)
Instructions:
- Preheat the oven to 425°.
- Slice the butter in the pan and melt it in the preheating oven.
- While the butter is melting, in a mixing bowl, beat together the milk, eggs, flour, and vanilla.
- When the butter is bubbling, remove the pan from the oven and pour the batter into the bubbling butter.
- Return the pan to the oven and bake for 20 minutes.
- Serve immediately.
Notes:
It’s safest to put the pan in the oven 25 minutes before breakfast, especially at preps. The convention-sized pans have an effect on the cooking time too – it works best to only cook 1 convention-sized pan in a commercial oven.
Make Ahead: It’s very quick to whip the batter up, but you can easily prepare the batter the night before, cover with plastic wrap, then just give it a stir in the morning before pouring it into the hot butter to bake.
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