This fluffy pancake is like eating billowy clouds of deliciousness. It’s perfect for any time of day or year and is fast and easy to make. Just dump all the ingredients into a mixer, stir them up, pour them into a hot, sizzling cast-iron skillet, and put them in the oven. Then, in twenty-five minutes, heaven!
Dutch Baby
Ingredients
- 3 eggs
- ½ cup flour
- ½ cup Milk
- 1 tablespoon sugar
- Pinch of nutmeg
- 4 tablespoons unsalted butter
- Syrup preserves, confectioners' sugar or cinnamon sugar
Instructions
- Preheat oven to 425 degrees.
- Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
- Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
- Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.
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