Hamiltonian – The Dutch Baby

This isn’t your grandma’s pancake. The Dutch Baby is a testament to layering textures and flavors. It’s a history of indulgence, and frankly, it’s a bit of a puzzle to master, which is why I love it. The secret? A beautifully puffed, custardy centre that sings with butter and sweetness. Don’t be intimidated – we'll walk through it.

Yields: 8-10 servings

Ingredients

Flour Butter Eggs Milk Sugar Paprika Lemon Zest Vanilla Extract Salt Cinnamon Powdered Sugar Butter – for the ramekin

1. Flour: 1 ½ cups (250g) All-Purpose Flour*
2. Butter: 1 cup (225g) Unsalted Butter, softened. *Very important, let it be *soft* – not melted!
3. Eggs: 3 large Eggs
4. Milk: 1 ½ cups (360ml) Whole Milk
5. Sugar: ½ cup (100g) Granulated Sugar
6. Paprika: 1 teaspoon (Sweet Paprika is best)
7. Lemon Zest: ½ Lemon – Zest only, don’t use the juice.
8. Vanilla Extract: 1 teaspoon
9. Salt: 1/2 teaspoon
10. Cinnamon: 1/4 teaspoon
11. Powdered Sugar: 2 tablespoons – for dusting
1. Preheat: 350°F (175°C) Oven.*
2. Prepare ramekin: Grease a 9-inch ramekin very well with butter. Dust generously with flour.
3. Melt Butter: Melt the butter.
4. Combine dry: In a bowl, whisk together the flour and paprika.
5. Add Butter: Add the softened butter to the flour mixture. Gently mix until it forms coarse crumbs. Don’t overmix – we want some texture.
6. Add Wet: In a separate bowl, whisk the eggs, milk, sugar, vanilla extract, lemon zest, and salt.
7. Combine: Gently fold the wet ingredients into the dry ingredients. Fold in carefully. Don't overmix!
8. Pour & Bake: Pour the batter into the prepared ramekin. Bake for 15-20 minutes, or until the top is puffed and golden brown.
9. Rest: Let rest for 5-10 minutes before serving.

Enjoy! This Dutch Baby is best served warm with a dusting of powdered sugar and a generous drizzle of maple syrup. It’s a bit of a show, but so worth it!