Dutch Baby

trey.winkle

Looking for a way to lighten up this recipe. I always end up with great flavor, but feel it's a bit dense. At my restaurant we scale these out to single servings the day before and keep them in to-go cups for service.

130 g ap flour

130 g whole milk

40 g sugar

90-100 g whole egg, usually 2 depending on size

1 g kosher salt

Generally add cinnamon as well. Any ideas?

Nicholas_Gavin_68199

How are the ingredients combined and how long does the batter sit before being cooked? Before starting to change the ingredient ratios I would be sure that there is lots of air still incorporated into the batter. For instance, combine dry ingredients and whip the eggs until very frothy and then fold in the dry. Once smooth immediately pour into your ripping hot pan and do your thing.