Dutch Baby

A Dutch Baby is pure magic in the kitchen—what starts as a simple, thin batter undergoes a dramatic transformation in the oven, billowing into golden, airy peaks with crisp edges and a custardy center. It’s a reminder that sometimes, all we need is the right environment to rise into something unexpectedly beautiful.

This dish speaks to the beauty of change—how heat and time can turn humble ingredients into something extraordinary. Just like in life, we don’t always see the shift happening moment by moment, but with patience and trust, we expand into something new. The Dutch Baby teaches us to embrace the process, knowing that even in the stillness of the oven, transformation is underway.

Top it simply with powdered sugar and lemon or layer it with fresh fruit, honey, or even a sprinkle of spices—whatever feels right in the moment. However you serve it, let it be a celebration of possibility and change.

Serves 8 to 10 

1 stick unsalted butter, melted, and divided in half 

½ cup all purpose flour 

1/4 cup granulated sugar 

Pinch salt 

6 large eggs 

1 cup whole milk 

1 tablespoon vanilla extract 

1 tablespoon finely grated lemon zest 

1 to 2 tablespoons lemon juice 

2 pints assorted berries 

Confectioners sugar for dusting 

Preheat oven to 425˚F. 

1. Pour half of butter in 10 or 12 inch cast iron skillet and place in oven until the skillet is hot.  

2. In medium bowl whisk flour, sugar and salt together.  Set aside. 

3. In another bowl, whisk eggs, milk, vanilla and lemon zest together.  Slowly whisk liquid ingredients into the dry.  

4.  Stir in remaining half of melted butter. 

5. Remove skillet from oven (it will be very hot) and pour the batter into the skillet.  

6. Place in oven and cook about 15 minutes.   

7. Reduce the oven temperature to 350˚F and cook another 10 minutes.   

8. Remove from oven and immediately sprinkle with lemon juice.  Fill with berries and sprinkle with confectioners’ sugar.