Dutch baby

Time 35 minutes
Yields Serves 8 to 10
Dutch baby

Heat the oven to 425 degrees. Melt the butter in a large cast iron skillet.


In a medium bowl, whisk together the eggs, flour, milk and sugar. Pour the batter into the hot skillet and place the skillet in the oven. Bake until puffed and golden brown, 20 to 25 minutes.


Remove from the oven and serve immediately.

Adapted from “The Lost Art of Real Cooking” by Ken Albala and Rosanna Nafziger. Dutch Baby can be served with such toppings as cinnamon, yogurt, maple syrup, honey and marmalade.

S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015.
Russ Parsons is a former food writer and columnist at the Los Angeles Times.
Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
Rene Lynch is a writer and editor with the Saturday section in features. She works across a variety of coverage areas, including wellness, design and food, and edits the weekly L.A. Affairs column.
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