Joy the Baker

Dutch Baby with Orange Sugar

April 8, 2009

Dutch Baby with Orange Sugar

Things that are awesome and things that are not awesome; an incomplete list.

Things that are awesome:

Summer dresses that look great with summer ponytails.

Bathing suits + Palm Springs + Rented Summer House + Sun Screen + Giant Sun Glasses + Mojitos x Infinity = Awesome.

Big, fat bumble bees… come on, they’re precious.

Pulling this beautiful Dutch Baby out of the oven on Easter morning,  sprinkling it with orange sugar and feeling like Julia Child… that’s awesome.

Things that are NOT awesome:

Otherwise perfect vintage dresses that are half a size too small.

Bathing suit shopping… exactly no one likes that, and why on earth are my legs so white!?

Bee stings on the butt.  It happens people.  It really happens.

Not pulling this Dutch Baby out of the oven on Easter morning… that’s not awesome at all.

Dutch Baby with Orange Sugar

Dutch Baby with Orange Sugar

A Dutch Baby is somewhere between a pancake and a pop over.  I whipped up a thin batter, poured it into a hot, butter-covered skillet, and let it bake for 18 minutes.  As soon as it came out of the oven I attacked it with orange sugar and cut it into giant slices.  It’s as delicious as breakfast gets.  So easy, so crispy with sugar, so perfectly spring.

Dutch Baby with Orange Sugar

Dutch Baby with Orange Sugar

Dutch Baby with Orange Sugar

adapted from Gourmet April 2009

Print this Recipe!

  • 1/3 cup sugar
  • 2 teaspoon grated orange zest
  • 3 large eggs at room temperature 30 minutes (run then under warm water if you’re in a hurry)
  • 2/3 cup whole milk at room temperature  ( I used 2% and was happy)
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon pure vanilla extract
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon grated nutmeg
  • 1/8 teaspoon salt
  • 1/2 stick unsalted butter, cut into pieces

Put skillet on middle rack of oven and preheat oven to 450°F.

Stir together sugar and zest in a small bowl.

Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).

Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.

Serve immediately, topped with orange sugar.

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