Dutch Baby
Submitted by desmcd
A puffy, golden Dutch baby pancake baked in a hot cast iron skillet with butter, eggs, milk, and a hint of nutmeg. Finished with lemon juice and powdered sugar for a dramatic brunch centerpiece.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minFew breakfast dishes deliver more drama for less effort than a Dutch baby.
Four eggs, flour, milk, vanilla, and a whisper of nutmeg get whisked together and poured into a screaming-hot, butter-slicked cast iron skillet.
Twenty minutes later, out comes a billowing, golden-edged pancake that puffs up over the rim of the pan like it’s showing off.
Hit it with a squeeze of lemon juice and a dusting of powdered sugar while it’s still hot, and bring it straight to the table before it deflates. That’s half the fun.
Pro Tips
- Preheat the skillet in the oven. The sizzle of batter hitting hot butter is what creates those dramatic puffed edges.
- Don’t open the oven door while it bakes. The sudden temperature drop can cause the Dutch baby to collapse before it’s fully set.
- Room temperature eggs give you a better rise than cold ones straight from the fridge.
Ingredients
Directions
Heat a large, heavy cast iron pan in the oven to 425 degrees F.
Mix eggs and flour. Beat well.
Add milk. Beat well.
Add vanilla and nutmeg. Melt butter. Remove pan from oven and pour butter in.
Pour batter in and cook for 20 to 25 minutes or until Dutch baby is brown and puffed.
Sprinkle with lemon juice and confectioners’ sugar to taste and serve hot.
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