Kate Heyhoe

Kate's Global Kitchen


"Un' Bambino" Dutch Baby

by Kate Heyhoe
Makes 3 to 4 servings


This recipe works well with a 9-inch glass pie pan, feeding 3 persons or 4 light eaters. You can adjust it to feed more by following the tips for the Basic Dutch Baby.

You can make a small and cute baby (an "Itty Bitty Baby") using just one egg, or you can make a Big Baby with a dozen eggs and slice it into wedges. Regardless of the size baby you cook, the ratio of eggs to other ingredients is always the same:


5 eggs
1-1/4 cups milk (not nonfat)
1-1/4 cups all-purpose flour
A heaping 1/2 teaspoon of salt
5 tablespoons butter
1 ounce finely diced prosciutto (about 1/4 cup)
Fresh coarse-ground pepper
Grated Parmesan or Romano cheese
Optional garnishes: julienned fresh basil, diced tomato


Heat the oven to 425 degrees.

Prepare the batter while the oven heats. Using a blender, combine the eggs, milk, flour and salt until thoroughly mixed and the batter is smooth.

Cut the butter into even chunks (1 tablespoon size or less) so it melts evenly. Place the butter in a 9-inch glass pie pan or equivalent. Heat the pan and butter in the oven until the butter is melted and the pan hot. For a nutty flavor, let the butter brown slightly but don't let it burn. Swirl the butter in the pan to coat the bottom and sides before pouring in the batter.

Pour the batter into the hot pan. Sprinkle the diced prosciutto and pepper to taste over the top. Return the pan to the oven (be careful not to spill: the batter may swirl around a bit in the shallow pan as you move it).

Bake until the pancake is puffed and golden. Allow about 15 to 20 minutes, depending on how moist you want the pancake. If you notice one side of the pan puffing up more than the other, turn the pan around about half-way through for more even cooking.

Once out of the oven the pancake will begin to deflate. Serve it right away, passing grated cheese at the table. If desired, garnish with julienned basil strips and finely diced fresh tomato.



Kate's Global Kitchen for May, 2001:

05/05/01 Energy Synergy: Beating the Power Crunch
05/12/01 Mama's Savory Dutch Babies
05/19/01 Remembering the Sandwich: Great Moments, Great Sandwiches in History
05/26/01 Memorial Day Mixed Grill


Copyright © 2001, Kate Heyhoe. All rights reserved.


Current Kate's Global Kitchen
Kate's Global Kitchen Archive


This page created May 2001


The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home