The name Yorshire Pudding is a little confusing if you ask me, while it does have a mild custard like center, it's far from a traditional pudding. A Dutch Baby is more like a non traditional pancake for lack of better words.
While this recipe can be whipped up fairly quickly, it's best to let your batter rest. Resting allows the gluten in the flour to relax and the starch grains to swell allowing your finished product to come out light and fluffy. I highly recommened resting for all your homemade pancakes, it makes a huge difference.
Now I prefer for my batter to be poured into a hot skillet, you can either put the skillet into the oven while it's preheating or preheat the skillet on your stove top right before you pour the batter in. I like to do it on the stove top so I can control the butter splatter.
Once your oven has preheated and your batter has rested, carefully pour the batter into your preheated skillet. Gently place it in the oven to cook for 15-18 minutes or until golden brown.
To make your own whipped cream topping, add 1/2 - 1C Heavy Cream or Whipping Cream to your Stand Mixer then add 1-2 tbs of white sugar, mix on high until thickened. You can do this by hand with a bowl and whisk but you will be whisking for almost 5 minutes.
1/2 C Milk
1/2 C Flour
2 TBS Sugar
1 TSP Vanilla Extract
1/4 TSP Salt
1 TBS Butter
Optional: Powdered Sugar, Maple Syrup, Honey, Fruit, Whipped Cream
1. Preheat oven to 425 F
2. Mix together the eggs, flour, milk, sugar, vanilla and salt. Be sure to scrape the bottom and sides of your bowl so there are no lumps.
3. Let batter rest for 15 minutes, while batter is rest, grease a 10' Cast Iron Skillet with butter, coating the bottom and sides. Then Place the skillet in the oven to preheat.
4. Once preheated, carefully remove the skillet from the oven then gently pour the batter into the skillet. Place back in the oven and bake for 15-18 minuts. If edges begin to brown too quickly, you can turn the temp down to 350.
5. While your Dutch Baby is cooking, now is a good time to prepare any toppings you may want. To make homemade whipped cream, add 1/2-1 C heavy or whipping cream to a stand mixer, add 1-2 TBS sugar and mix until thickened.
6. Once your Dutch Baby is finsihed cooking, remove and place on a heat safe surface and allow to cool for 5 minutes. Add your toppings and enjoy!
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