Return to Content

Dutch Baby

Yankee Plus Dec 2015


Dutch Baby
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Doug and Linda Baker say this delightful popoverlike treat is the hands-down favorite of their guests. The dish takes its name from the caps Dutch babies wore during the Renaissance. –The Bakers, Stone Ridge, New York

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1/4 cup butter
  • 4 eggs
  • 1 cup flour
  • 1 cup milk
  • 1 tablespoon cinnamon, nutmeg, and mace (combined)
  • 1 teaspoon vanilla


Preheat oven to 400° F. Place the butter in a 5x7-inch loaf pan, then place the pan in the oven to melt the butter, making sure it doesn't burn. Place the eggs in a bowl and beat until just blended. Add the flour and milk and mix with a whisk until just blended. (Do not overmix; batter should be slightly lumpy.) Add the cinnamon, nutmeg, mace, and vanilla and stir gently. Pour the batter into the loafpan and return the pan to the oven. Bake 20-25 minutes or until puffy and brown. To serve, cut into quarters.
Updated Friday, October 23rd, 2009

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111