Ahhh Dutch Babies, how do I even begin to describe how amazing they are? To say they are a hot pancake that is crispy on the outside with a soft crepe-like center and topped with fresh berries and a light dusting of powdered sugar really doesn’t even scratch the surface of how wonderfully delightful they are. While I think that breakfast foods are perfect for any time of day or year, Dutch Babies are fantastic for an Imbolc breakfast or brunch. (Or even dinner for that matter!) Various cakes, cookies, and sweetened breads are traditional for Imbolc celebrations because of their incorporation of milk, eggs, and grains. I personally like to serve Imbolc feast as a brunch before ritual. I will serve quiches, fresh breads, fruits, cheeses, and, of course, Dutch Babies! No time to prepare a brunch before Imbolc? Brunch is also a fantastic idea for Ostara!
- 2/3 cup all-purpose flour
- 2/3 cup whole milk
- 3 large eggs
- 3 tablespoons granulated sugar
- Pinch of salt
- 4 tablespoons unsalted butter, at room temperature
- Various toppings such as fruits, toasted nuts, and powdered sugar
- Preheat the oven to 400 degrees with a 10-inch caste iron skillet inside.
- Wisk together the flour with the eggs, milk, salt, and sugar.
- Remove the hot skillet from the oven and add the butter, allowing it to melt completely. Swirl the butter to evenly coat the skillet.
- Pour in the batter and return to the over for about 18-20 minutes or until the edges are browned and the center is set (does not giggle when moved).
- Finish with the toppings of your choice, dust with powdered sugar, and serve immediately.
- Make sure your skillet is VERY hot. You won’t get that unique Dutch Baby look and texture if your skillet is not hot enough.