We have made a variant of this Dutch Baby recipe many times camping. I started out heating the dutch oven quite hot, shooting for 450 F. This resulted in a very burned pancake.
After a few failures, we have found a reproducible method using an 8 inch dutch oven. This recipe has never failed us.
This method uses a much lower temperature than recommended by most dutch baby recipes.
The browning of the the top is achieved by direct contact of the expanding batter with the lid of the dutch oven. Thus the amount of batter must be adjusted to fit the size of the dutch oven. The use of an 8 inch, 2 quart dutch oven is critical for this recipe.
I have heard that it is important to use all purpose flour, not bread flour.
I think
at least a 1/2 teaspoon of nutmeg is required.
Heating the DO to 450 F requires 20 briquettes and is going to burn the pancake. We use many fewer coals.
Start only 12 briquettes in a chimney. Place the empty 8 inch dutch oven on top of the chimney to pre heat at least 5 min near the end of charcoal start up. Put the butter in the pre-heated dutch oven to melt and then add the batter. Don't delay adding the batter since the butter may begin to burn. Put 7 lit briquettes on top and 5 below. If you want, rotate the lid and bottom at about 8 min.
The batter steam leavens as it cooks. At about 15-18 minute of cooking it will expand at least 6 fold and push open the lid (see photo).
We cooked a double batch in a 10 inch dutch oven with a similar result using 9 briquettes on top and 6 below.
At this point remove 4 charcoals from the lid to prevent burning! Continue cooking for 3-5 minutes.
Here is the finished pancake.
The top browning comes from the direct contact with the lid. When the lid lifts, it is important to remove a few charcoals to reduce the heat and prevent burning of the pancake top.
Remove the pancake for serving with a spatula. It will collapse when you cut into it.
The dutch baby should not stick to a well seasoned dutch oven.
The lid lifting by the cooking pancake definitely gives presentation value that the cook can show off.
As a variant, we have added 1/3 cup blueberries to the batter with a successful outcome. Too many blueberries will prevent the steam leavening during baking.
