Dutch babies are great big pancakes that look as billowy as that pillow you just lifted your head from, and taste like a sweet, fluffy, egg-y bite of heaven.

Rachael Ray Every Day

Gallery

Credit: Photography by Aaron Dryer

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a large (12-inch) cast-iron or other ovenproof skillet in the oven on the middle rack; preheat to 425°.

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  • In a blender, puree the eggs, flour, milk and vanilla with 3 tbsp. granulated sugar and 1/2 tsp. salt. Carefully remove the hot skillet from the oven; add the butter and let it melt, swirling the skillet to coat the sides and bottom. Pour the batter into the hot skillet. 

  • Bake until the pancake rises dramatically along the sides and buckles in the middle, and the top is dry and browned in spots, about 20 minutes. 

  • Meanwhile, in a small saucepan, bring the cherries, almond extract and the remaining 2 tbsp. granulated sugar to a boil over high, stirring often. Reduce the heat to medium-high and cook, stirring often, until the juices are syrupy, about 5 minutes. 

  • Dust the Dutch baby with confectioners' sugar and top with the cherry mixture and whipped cream. Cut into wedges to serve.

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