Cinnamon Dutch Baby is an old recipe I found in moms recipe stash. Traditionally made in a cast iron frying pan. This is not about perfection, call this the rustic look. Oh man is it good.
My memories are of mom whipping the mixture really fast until everything was frothy. I throw everything in the blender and froth it the easy peasy way.
The ingredients are pantry staples, no fancy special ingredients needed. Make sure the eggs and milk are at room temperature. This will ensure a nice tall rise. Once you place the Cinnamon Dutch Baby in the oven you can’t peek. After you remove it from the oven the Cinnamon Dutch Baby will sink quickly.
Serve this with a scoop of ice cream. Some of these old recipes are the best.
3 eggs room temperature
1 egg white room temperature
2/3 cup milk room temperature
3/4 cup flour
2 Tablespoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 Tablespoons butter melted
Preheat oven to 400 degrees. Place a 12 inch cast iron skillet in oven to preheat.
In the blender add eggs, egg white, milk, flour, sugar, cinnamon, salt, vanilla, butter. Process on high until batter is smooth and frothy, around 50 seconds.
Carefully remove skillet from oven. Place 2 Tablespoons butter in the skillet and swirl to coat the skillet.
Pour batter into the skillet.
Bake for 25 minutes. Don’t open that oven door.
In a small bowl stir 1/4 cup sugar and 1 1/2 teaspoons cinnamon together. Sprinkle onto hot Dutch Baby.
Serve with ice cream immediately. ENJOY!