Solo-Sized Dutch Baby
One egg, one pan, lots of flavor!
Solo-sized Dutch baby pancake
Time: 30 mins | Difficulty: 2/5 | Recommendation: Weekend breakfast
Dutch babies are the BEST! (I’m only speaking in terms of pancakes. I can’t make a verdict on babies from the Netherlands.) They’re fluffier, more fun, and more decadent than a normal pancake, and come together just as quickly. This recipe scales the Dutch baby down as small as possible, using just one egg. Use the smallest oven-proof skillet you have (ideally around 4-5 inches in diameter), and top it with anything your heart desires! Fresh berries and jam and something sweet like maple syrup, chocolate sauce, or caramel sauce are my recommendations…
Ingredients/Special tools:
1 egg
1/8 cup flour
1/8 cup milk
1/2 teaspoon sugar
Salt
1 1/2 tablespoons of butter
A big bowl
A whisk
A tiny skillet
Method:
Pre-heat the oven to 425°. Add the butter to the skillet and let it melt in the oven as it heats up.
Whisk the egg in the big bowl. Then add the flour, and whisk together until smooth. Then add the milk, sugar, and salt, and whisk it all very well until the batter is thin and smooth. (Adding the ingredients in this order ensures the smoothest batter as a result!!)
Remove the skillet from the oven, and moving quickly, pour in the batter.
Bake for 8 minutes. The sides of the Dutch baby should be tall and fluffy, and the middle should be custardy!
