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Dutch Baby

From

February/March 2010

Dutch Baby

We wanted a puffy, well-risen Dutch Baby with crisp sides and a tender bottom, but achieving that contrast did not come easily. Instead of relying on leavening agents like baking powder, we achieved a light, fluffy rise for our Dutch Baby recipe using the conversion of water to steam. We found an ordinary skillet promoted the most even rise, due to its gently sloping sides. Fats tended to make baked goods tender rather than crisp. To ensure crisper sides, we cut down on the fat by replacing whole milk with skim. For even more crispness, we replaced some of the flour with cornstarch.

Serves 4

You can use whole or lowfat milk instead of skim, but the Dutch Baby won’t be as crisp. For a treat, serve with an assortment of berries and lightly sweetened whipped cream.

Ingredients

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