I was wanting something easy to make for breakfast this weekend when I remembered JJ’s Dutch Puff recipe. Not only did it look easy to make and I had all the ingredients on hand, but it looked like such a fun idea for breakfast. And when was the last time you made something for breakfast anyone called “fun?”
Everyone loved it. But of course I wasn’t surprised because JJ always has the best recipes!!
Ingredients
8 fresh eggs
2 cups flour
2 cups milk
1/2 teaspoon salt
1 vanilla bean, scraped
1/2 teaspoon cinnamon
5 tablespoons butter
Directions
Crack 8 eggs into a bowl and whisk well. Stir in the flour, vanilla bean seeds, cinnamon and then the milk and salt. Mixture will be slightly lumpy. Cover the bowl with plastic wrap and let it sit on the kitchen counter overnight {about 8 hours}.
In the morning, place butter in the bottom of a 9×13 pan and put the pan into the oven. Preheat oven to 350 degrees. As soon as the butter has melted, remove it from the oven and swirl the butter around to coat the bottom and sides of the pan.
Remove plastic from the egg mixture and aggressively whisk until there are no remaining lumps. Pour the mixture into the pan. Bake for 30-45 minutes, or until the puff has risen sky-high. The sides will rise quickly, but the puff isn’t done until the middle rises too and turns golden brown.
Serve with syrup, powdered sugar or fruit preserves. Enjoy.
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Ramona says
I used to make this several years ago. The recipe I used didn’t call for it to set out overnight on the counter. Is that safe to leave eggs and milk out that long? Mine still puffed and tasted good when I made it in the mornings.
Jennifer Jo says
Hi Ramona! I got the recipe from someone who was big into soaking their grains. I’m not very scientific-y, but supposedly you get more nutrition from grains that have been soaked. They are more easily digestible or something. We’ve been making this for YEARS (store eggs, store milk, raw milk, farm fresh eggs—in any combination) and have never gotten sick. It’s one of the kids’ favorite breakfasts. Sometimes, if I’m feeling extra nice, I serve it with warm vanilla pudding and berries.
AlysonRR says
I fed it to a group of four 12-yo girls after a slumber party and they loved it, too. I ended up making a second batch, divided in half – one half to the sweet toothed girls, and then with the second batch I put in some bacon and Gruyere and served it with a lightly dressed arugula salad on top for my husband and myself – yum!
One thing I did is mix the batter in one of those mixing pitchers with the plungers – it worked great!
Madam Chow says
This is also called a “Dutch Baby.”
mari says
looks yummy
Robin in SoCal says
Try it with just powdered sugar and lemon juice squeeze over it, ok just talked myself into making this tonight.
Mary Ann White says
I have to admit ignorance on how to sign up for the gardening stuff. Can I just send a return email? I don’t do the other media. I find the watering “can” intriguing!
JP says
We do this in the blender, and seldom let it sit more than an hour.
Also spectacular (sans vanilla and cinnamon) with roast beef. AKA yorkshire pudding.
Debbie says
I do t have vanilla beans. How much vanilla extract would be the equivalent?
Debbie says
My daughter was home last weekend and she made us the dutch baby recipe its delicious:)
Anna says
Dutch babies! This is nostalgic breakfast food for me 🙂 The version I know is a tad different and super duper easy. I melt the butter in a large cast iron skillet ( the preferred baking pan) in preheating oven. Blend 4 eggs on high speed for one minute, then add 1 cup flour and 1 cup milk and blend on low speed for another 30 seconds. Pour batter into the melted butter and bake @ 425 for 15-20 min, or until well browned on the edges. No syrup, only fruit preserves for the topping. Serves 4 but I could easily scarf half a pan by myself. 😉 We never utilized the salt, cinnamon, or vanilla bean -I might have to tweak my recipe sometime and add these.
Helen in Meridian says
We call these German Pancakes, and make them about once a week. We use lots of lemon juice and powdered sugar which makes a nice nice glaze, almost frosting like on them. i make mine in two fry pans with melted butter rolled all around before I pour in the batter.
Practical Parsimony says
I have never heard of this by any name. I like all the variations the commenters added. I will copy them all down, try them and see what I like. Thanks!
Chantal says
Just wanted to no if I can use vanilla extract and how much. I read some where that it has to be pure extract is that true. thanks for the help.
kelley says
how many people will this feed? thanks!
Mavis Butterfield says
I’d estimate 6 for breakfast. 🙂
MarinaRose says
This Dutch Puff does look good! I’ve decided to make it tonight and serve it tomorrow morning. I hope there will be enough with the 7 of us eating breakfast! 🙂
MarinaRose says
I made this for breakfast this morning and everyone loved it! I love how it’s filled with lots of protein. This dutch puff is a great start to a wonderful day!
MarinaRose says
Hi Mavis!
I’m wondering if this dutch puff can be made with gluten free flours? I have some rice flour and coconut flour on hand and thought this would be great if it works!
Thank you!