David's Pancake
Submitted by momholt_3
A puffy, golden oven-baked pancake (Dutch baby) that rises dramatically in a hot buttered skillet. Finished with powdered sugar and a squeeze of fresh lemon.
YIELD
1 servingsPREP
20 minCOOK
20 minREADY
40 minThis is a Dutch baby by another name, and it’s pure weekend morning magic.
Pour a simple batter of flour, milk, eggs, and a pinch of nutmeg into a screaming-hot buttered skillet, slide it into the oven, and watch it puff up into a golden, billowy dome.
Hit it with powdered sugar and a generous squeeze of lemon juice right out of the oven.
Serve it with your favorite jam, jelly, or marmalade and a strong cup of coffee. Breakfast doesn’t get more dramatic than this.
Pro Tips
- Get the butter ripping hot in the skillet before adding the batter; this is what creates the dramatic puff
- Keep the batter slightly lumpy; overbeating deflates the result
- Serve immediately because a Dutch baby waits for no one; it deflates within minutes
Ingredients
Directions
Preheat the oven to 425 degrees F.
In a mixing bowl, combine the flour, milk, eggs, and nutmeg.
Beat lightly.
Leave the batter a little lumpy.
Melt the butter in a 12 inch skillet with heatproof handle.
When very hot, pour in batter.
Bake in oven 15 to 20 minutes, or until golden brown.
Sprinkle with sugar and return briefly to the oven.
Sprinkle with lemon juice, then serve with jelly, jam, or marmalade.
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