From “Bigger Bolder Baking Every Day” by Gemma Stafford. Copyright © 2022 by Gemma Stafford. Photography © 2022 by Carla Choy. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.
5-Ingredient Dutch Baby
Makes 1 10-inch pancake (4 servings)
Serving meals family-style doesn’t just mean bringing everyone together at the table— it also means fewer dishes! A Dutch baby is shared straight out of the cast-iron pan it’s baked in, making it perfect for entertaining a group.
3 large eggs, at room temperature
1/2 cups (120 milliliters) whole milk
1/2 cups (71 grams) all-purpose flour
3 tablespoons (42 grams) butter, melted
¼ teaspoon salt
Strawberry Compote (below) for serving
Whipped Cream (below) for serving at room temperature
- Preheat the oven to 425°F (220°C). Place a 10-inch cast-iron (or oven-safe) skillet on the middle rack to heat up as well.
- In a large bowl, whisk together the eggs and milk until well blended. Add the flour, 2 Tbsp.
(28 g) of the melted butter, and the salt and whisk until smooth. - Carefully brush the bottom and sides of the hot skillet with the remaining 1 Tbsp (14 g) melted butter, then immediately pour the batter into the skillet.
- Bake, without opening the oven, for about 20 minutes, until golden brown and well risen. The Dutch baby will deflate a bit when you remove it from the oven, but that is normal.
- Serve immediately, with strawberry compote and whipped cream. This is best enjoyed the day it is made, but any leftovers can be stored, covered, at room temperature for up to 1 day.
Strawberry Compote
Makes 2 cups
3½ cups (17½ ounces / 497 grams) fresh strawberries, quartered
¼ cup (57 grams) granulated sugar
2 tablespoons water
2 teaspoons fresh lemon juice
- In a medium saucepan, combine the strawberries, sugar, water, and lemon juice and bring to a very gentle simmer over medium-low heat. Cook until the berries have softened and the liquid has thickened slightly, 4 to 5 minutes. Remove from the heat and let cool completely.
- Once cooled, use straight away or store in an airtight container in the fridge for up to 4 days.
Whipped Cream
Makes 2½ cups
1½ cup (360 milliliters) cold heavy cream
- Place the cream in a medium bowl and, using a handheld mixer or a whisk, whip until soft peaks form. Use immediately or cover and refrigerate until needed, up to 2 hours.
