A couple weeks ago, EdenThistle hosted the Chattanooga Fellows for a weekend retreat. The Fellows Initiative is a nine month program designed to guide and equip recent college graduates to live intentional, Christlike lives in all areas of adulthood. I am an alum of the Raleigh Fellows, and loved getting to be around a community of fellows again!
While here, they helped with morning chores and farm projects, brought thoughtful conversation, and gave me a great excuse to try another egg-heavy, pancake-like recipe (more on that below).
One of the reasons we love having visitors at EdenThistle is the chance to see the farm through fresh eyes. Marshall gave a great talk about the theology behind what we do (stewardship of the land and animals that promotes not just base-level functioning but restoration), and I loved getting to step back from the daily routine of the farm to think more about the why, and see the fellows engage that as well.
After morning chores, we were all hungry and ready for a big breakfast. We feasted on EdenThistle sausage, scrambled eggs, and a new recipe: Dutch babies.
Dutch babies are a type of pancake baked in the oven. They are derived from a German pancake dish, but supposedly dubbed "Dutch" to refer to the Pennsylvania Dutch, whose name is actually a mispronunciation of deutsch (German).
They have the texture of a hot crepe and the sweet, eggy taste of a popover. They are traditionally served for breakfast with any array of toppings, especially powdered sugar and maple syrup.
Below are two recipes we tried: one for regular Dutch babies and another for pumpkin spice Dutch babies. Full disclosure: almost all of us preferred the regular, I think because the eggy taste is what makes it, and the pumpkin spice recipe we used includes lots of spices that probably muted the sweet egg taste. It wasn't bad though, and would be worth tweaking for a fun fall-themed breakfast.
Regular and Pumpkin Spice Dutch Babies
These recipes make one Dutch baby each, which serves 2-4. I easily doubled both to make 4 Dutch babies as part of breakfast for 15.
- 1/2 cup all-purpose flour
- 1/2 cup whole or 2% milk
- 2 large eggs
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- Assorted toppings: powdered sugar, maple syrup, etc.
1. Heat oven to 425 and place a round, oven-safe, 9-10 inch dish on the middle rack. We used a cast iron skillet for one, and glass pie pans for the others.
2. Combine the eggs, milk, flour, sugar, vanilla, and salt in a blender or food processor. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite loose and liquidy.
3. Remove the skillet from the oven using oven mitts (it will be hot!), and place it on top of the stove. Add the butter and swirl it around to melt the butter. You want the sides and bottom of the pan coated.
4. Pour the batter on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the skillet in the oven.
5. Bake for 15 to 20 minutes. The Dutch baby is done when puffed, lightly browned across the top, and darker brown on the sides and edges.
Additional ingredients for pumpkin spice:
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
Additional directions for pumpkin spice:
Add spices above to the blender/processor in step 2. Follow all other steps above.
Enjoy! Serve the Dutch baby while hot. The steam that caused the middle to puff up will quickly evaporate once out of the oven, so you haven't done anything wrong when the middle flattens on you. Dust with powdered sugar, maple syrup, or any other desired toppings (lemon juice, fruit, nutella, etc.), cut into wedges and serve.