To make a Dutch baby at high elevation (8,600' above sea level), what adjustments should I make?

A Dutch Baby is basically a large popover or soufflé. Recipe I'll use:
4 eggs
1 cup milk
1 cup flour
1 teaspoon sugar
3/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter
zest from 2 lemons
powdered sugar
maple syrup

Preheat oven to 425° F.

Whisk eggs, milk, flour, sugar and salt in a large bowl, or use hand mixer.

Divide butter between two 9 or 10-inch cast iron skillets, glass baking dishes, or one larger rectangular roasting pan. Place in oven until butter melts. Remove pans, swirling butter to coat sides. Divide batter between pans. Bake on lowest rack until golden brown, set on center rack and allow to bake until sides rise high above the sides of the pans, 12-15 minutes.

Slice pancake into wedges and sprinkle with lemon zest, powdered sugar and/or syrup.

  • Posted by: PaulaE
  • February 7, 2013


PaulaE February 7, 2013
Thank you, Cynthia. This is just what I was looking for. I'm going to try this recipe with your alterations this weekend.
boulangere February 7, 2013
Oh please let us know how they turn out!
boulangere February 7, 2013
Add 2 additional eggs and increase the flour by 1/4 cup. The objective is to increase the protein sources so that coagulation and gelatinization take place before the entire structure collapses. Collapse occurs because there is literally less atmospheric pressure pressing down on whatever you are baking, so it rises dramatically. That rapid rise is not sustainable unless the proteins are boosted. You've reminded me that my daughter loves Dutch Babies, and when she comes to visit we always make them a couple of times.
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