Dutch baby is a family style pancake. It is big and puffy, great for breakfast, brunch, or dessert. You can add your own twist with the toppings. Whether it being a savory or sweet Dutch baby, this is surely a crowd pleaser.
Dutch Baby with Matcha custard
Ingredients
Dutch Baby
- 3 large eggs (room temperature)
- ½ cup all-purpose flour
- ½ cup milk (room temperature)
- 1 tsp vanilla extract
- 1 tbsp sugar
- 3 tbsp butter
- Pinch of salt
Matcha custard
- 2 cups whole milk
- 3 egg yolks
- ¼ cup sugar
- 1 tbsp cornstarch
- 1 tbsp vanilla extract
- 3 tsp matcha powder
- Pinch of salt
Instructions
Dutch Baby
- Preheat oven to 400°F
- Mix eggs, flour, milk, salt, and vanilla extract. Rest for 20 minutes and give the flour time to absorb the liquid.
- Use a 9-10 inch pan, heat pan and melt butter. Add batter to the pan. Tilt the pan and let the batter run evenly.
- Bake for 20 to 25 minutes
Matcha Custard
- Add milk, vanilla extract, matcha powder and butter into a pan. Cook until simmer. Remove from heat.
- Mix eggs, sugar and cornstarch in a separate bowl.
- Slowly pour in egg mixture into the pan and cook for 5 to 10 minutes.