This recipe for Matcha Dutch Baby is flavoured with green tea, and baked in a hot cast iron pan in the oven. It's perfect for Sunday brunch or breakfast.
All this extra time in the mornings have given me excuse to prepare slower, "fancier" breakfasts for my family.
I'll take that as the upside to the pandemic.
Enter my Matcha Dutch Baby.
What is a Dutch baby?
It's basically a popover/Yorkshire pudding/pancake that puffs in the oven.
It creates a crater where you can layer various ingredients such as fruits and cream.
Dutch babies are similar to Yorkshire puddings, except that they are always baked in the oven, and do not contain any chemical leavening agents such as baking powder.
Ingredients you'll need
- all-purpose flour: regular flour will work in this recipe
- egg: acts as a leavener
- matcha: use a good quality matcha powder for the best flavour
- whole milk: I found whole milk does a better job than non-dairy alternative
- vanilla extract: flavours the batter
- vegetable oil: or melted butter, adds a little richness to the batter
- butter: for cooking the Dutch baby
How to make it
This Matcha Dutch Baby comes together really easily.
The only thing you have to do is press the button on the blender to whiz the ingredients together!
Blend all the ingredients in the blender to ensure a smooth batter.
Let the batter rest, so that the flour has a chance to absorb the liquid.
Use a hot cast iron pan (or a pan that can withstand high heat and is oven safe).
Then pour the rested batter into the pan, wait for a few minutes, and voila... Dutch baby!
Tip: Make sure your oven is very hot to create that puff that is distinctive in a Dutch baby.
Dutch babies can be sweet or savoury.
I decided to make a sweet, matcha version and top it with blackberries since that's what I had on hand.
For a savoury twist, use the same batter, but top it with ham and cheese, or smoked salmon instead.
Try a vegetarian variation and add mushrooms and asparagus.
How to serve & store
Serve the Matcha Dutch Baby immediately. Pair with fresh fruit, whipped cream, and powdered sugar.
Cooked Dutch babies should be eaten right away.
You can store the batter in the fridge for up to 2 days.
Other breakfast recipes
Be sure to check out my other delicious breakfast recipes:
Let me know if you try out my Matcha Dutch Baby -- tag me on Instagram @siftandsimmer or leave me a comment/rating below -- I love seeing your creations!
Matcha Dutch Baby
- 5 or 6" round cast iron pan
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- ¼ C all-purpose flour
- 1 ½ teaspoon matcha sifted
- 1 large egg
- ¼ C whole milk
- ½ teaspoon vanilla extract
- 1 tablespoon vegetable oil
- 1 teaspoon butter for greasing the pan
- extra matcha
- powdered sugar
- fresh fruit
- whipped cream optional
- In a blender, add the flour, matcha, egg, milk, vanilla, and oil. Blend together until smooth.
- Refrigerate the batter for at least 1 hour.
- Preheat oven to 450°F/232°C. Preheat the cast iron skillet for 20 minutes in oven.
- Carefully (using gloves) remove hot pan from oven. Add 1 tablespoon butter to the pan.
- Pour the batter into the hot pan. Place in oven for 10-12 mins until the dutch baby is golden and puffy.
- Remove from oven (it will deflate a bit) and garnish with extra matcha powder and your desired toppings. Serve immediately.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.