Ingredients for Elephant Ear Dutch Baby
- 4 tablespoons butter
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup milk
- 1/4 cup sugar, 1 teaspoon ground cinnamon
- Pinch of salt
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How to Make Elephant Ear Dutch Baby
- Preheat oven to 425°F (220°C).
- In a blender, combine 4 large eggs, 1 cup all-purpose flour, and 1 cup milk. Blend on medium speed until just combined. Do not overmix.
- Melt 2 tablespoons of butter in a 12-inch cast-iron skillet in the preheated oven for 2-3 minutes, or until melted and slightly browned.
- Carefully remove the skillet from the oven. Pour the batter into the hot skillet, swirling to evenly coat the bottom.
- Place the skillet in the preheated oven and bake for 15 minutes. Check for doneness; if it needs more time, bake in 5-minute increments until the top is puffed and golden brown (about 20-25 minutes total).
- While the Dutch Baby bakes, melt the remaining 2 tablespoons of butter in a small saucepan.
- Once the Dutch Baby is baked, remove from the oven and immediately brush the melted butter all over the top.
- Generously sprinkle with cinnamon sugar (recipe below).
- Serve immediately. You can cut it into slices or tear off pieces – enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
53g
Fat
95g
Carbs
13g
