Improved Dutch Baby Recipe!

 

I added an egg to my Dutch Baby recipe and now it puffs up without all the care I put into it before  (Read about all my efforts HERE. I jumped through a lot of hoops to get my Dutch Babies to puff up. I write all the details in that post.)  4 eggs, instead of 3, is the way to go.

Improved Dutch Baby Recipe

3 TBS. clarified butter or clarify your own butter*

4 eggs 

3/4 cup milk 

3/4 cup flour 

1 TBS. sugar

2 tsp. vanilla flavoring

Pinch of salt

Confectioners sugar for dusting (optional)

Preheat oven to 400° F. While the oven is preheating place a 10 inch iron skillet into the oven. Heat the skillet for no less than 15 minutes.

In the meantime, combine the eggs and milk in a mixing bowl. Whisk until mixture is light yellow and no longer stringy, about 1 minute. Add flour, sugar, vanilla, and salt, whisk vigorously to remove lumps and incorporate air, about 1 minute. Set aside batter and let rest for 10 minutes.

Carefully remove the hot skillet from the oven. Pour 3 TBS. butter oil into the hot skillet. Give the batter one last quick whisk. Pour batter into hot skillet. Swiftly return the skillet to the oven. Cook the Dutch Baby 20-25 minutes, until puffed and golden brown around the edges.

Remove from oven. Allow to cool a few minutes. Slice into wedges and serve. Dust with confectioners sugar as desired 

*To clarify butter: melt the butter in a heat proof container in the microwave or in a sauce pan on the stove. 

Skim the foam from the top of the melted butter and discard.

Gently, dip the butter oil out with a spoon, avoiding any milk settled at the bottom of the vessel.