The Dutch knew what they were doing when they invented this magnificent pancake that brings warmth, anticipation, and deliciousness from the oven. Before I began cooking out of Amy Theilen’s The New Midwestern Table cookbook I had no idea what a dutch baby was. Twenty-five minutes later, when I pulled a beautiful golden cloud from my oven, I was delighted with the Honey Dutch Baby.
Drizzle on that honey butter and dig in! I’m sure you won’t be disappointed.
Honey Dutch baby
- 4 large eggs
- 3 tablespoons plus 2 teaspoons honey
- 3/4 cup half-and-half
- 3/4 cup all purpose flour (or 1/4 cup red wheat and 1/2 cup white wheat whole grain flour)
- 1/4 teaspoon fine sea salt
- 5 tablespoons salted butter
- Preheat oven to 425°F.
- In a blender or a large bowl, combine the eggs, 3 tablespoons of honey, and the half-and-half until smooth and light. Add the flour and salt, and blend until very smooth.
- Heat a 12-inch cast iron pan or other oven-proof skillet in the oven. When you’re ready to cook the pancake, add 3 tablespoons of butter to the pan. Once the butter melts, add the batter. Bake the pancake in the oven until it’s dark golden brown and puffed, 20-25 minutes.
- As the pancake bakes, melt the remaining 2 tablespoons butter and 2 teaspoons honey together. When the pancake comes out of the oven, cut it into wedges and serve immediately with the honey butter.
We’re giving away a copy of The New Midwestern Table Cookbook on October 16. Enter here for your chance to win!