As we explore the many reasons why we cook, primary inspirations are treasured memories from our past. And as it turns out, professional chefs are no different.
Chef Cole Dickinson, Michael Voltaggio’s sous chef at the restaurant Ink in Los Angeles, shared with us his recipe for a Dutch Baby modeled after one from his childhood. “My mother was a single mom raising three kids,” he says. “She made Dutch babies because they were affordable—and always made us feel special. Today, they’re something we all associate with special occasions and happy times.”
A Dutch baby is a cross between a soufflé and an omelette. It is oven-baked in a hot fry pan rather than cooked on the stovetop, ensuring a light, fluffy rise with a deliciously crisp edge. Dickinson’s version is topped with a bacon-maple syrup and dollop of whipped cream.
“Cooking lets me create things with my hands that I can see and hear other people enjoying – it’s instant gratification,” he adds.
Cole’s Dutch Baby
1 cup heavy cream
1/4 cup confectioners’ sugar, plus more for dusting
3/4 cup all-purpose flour
3/4 cup milk
3/4 tsp. vanilla extract
4 Tbs. (1/2 stick) unsalted butter
2 bacon slices, diced
1/2 cup maple syrup
Put an 11-inch French skillet or ovenproof sauté pan in a cold oven. Preheat the oven to 475°F.
Meanwhile, in a bowl, whisk together the cream and the 1/4 cup confectioners’ sugar. Pour the mixture into a cream whipper and charge with the cream charger. Refrigerate until ready to use.
Put the eggs, flour, milk and vanilla in a blender. Blend on high until frothy, about 30 seconds, stopping the blender to scrape down the sides as needed.
When the oven is preheated, put the butter in the hot skillet. Return it to the oven until the butter melts and browns, 2 to 3 minutes. Carefully pour the batter into the hot skillet. Bake until the Dutch baby is lightly browned and the sides have risen, 17 to 19 minutes.
Meanwhile, heat a 9-inch French skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp and browned, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard the fat in the pan. Return the bacon to the pan, add the maple syrup and simmer over medium heat for 20 seconds. Remove from the heat and cover to keep warm.
Remove the skillet from the oven and let the Dutch baby cool for 3 to 4 minutes. Cut the Dutch baby into wedges and dust with confectioners’ sugar. Serve immediately with the whipped cream and bacon syrup. Serves 4 to 6.
I do not recommend this recipe. To be fair, the only part I made was the Dutch baby. It did not have any salt or sugar in it, it should not have surprised me that it had no flavor. There are far better Dutch babies out there, find another recipe.
This is a FAB recipe, although I don’t mess with the bacon syrup. Have made for a few breakfast events. Everyone INHALED it. Def a keeper.
This is an unnecessarily complicated version of an incredibly simple recipe. It would be one thing if the result was different in the end but it’s not. Typical “celeb-chef” nonsense as recipes go. If you want to make a “Dutch baby” just Google the recipe and you’ll see that it’s way simpler to make than this needlessly complex concoction.
Jen, unfortunately no, you can’t freeze Dutch baby batter. Sorry!
Can you freeze this batter to use on a later date? If so, how long will it keep?
This is a great recipe! I actually posted this very recipe on Pinterest about 2 weeks ago. I too have fond childhood memories of my grandmother making this when I would spend a week with her over summer vacation. I had forgot all about them until I saw your recipe. Thanks for sharing!
When I as growing up, my Grandma used to make this for me every Saturday morning. She spread butter and home made jam on top when she plated it for us! So yummy!
When I was growing up, my mom used to make these, only she’d stir crumbled bacon or salt pork into the batter before baking. We called it a pork pancake. My daughter’s been making them plain for years, but your addition of the maple bacon reminded me of the old recipe.
OMG I cannot wait to make these! I’m from MS and have never heard of these until today!
Bonnie, you can simply whip the cream and confectioner’s sugar by hand with a whisk and refrigerate it until you’re ready to use.
And if you don’t have (and don’t want) a cream whipper & charger…? Whatever they are.