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Description

A Dutch Baby pancake is a German Pancake that is a cross between a soufflé, Yorksire pudding and an omelet – it is a light, airy pancake with sides. It is made with eggs, flour and milk, and usually seasoned with vanilla and nutmeg, although occasionally sugar is also added (but I don’t recommend it, they are much better with no sugar in the batter). It is baked in a iron skillet and falls soon after being removed from the oven. It is generally served with fresh squeezed lemon, butter, and powdered sugar or fruit toppings or syrup. The lemon and powdered sugar should be applied liberally in my opinion.

Ingredients

• 2 eggs
• 1/2 cup milk
• 1/2 cup sifted all-purpose flour
• 1 pinch ground nutmeg
• 1 pinch salt
• 2 tablespoons butter
• 2 tablespoons confectioners’ sugar for dusting

Directions

1. Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C). I actually use two small 6 inch iron skillets most of the time.
2. In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt.
3. Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.
4. Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.
5. Squeeze 1-2 lemon wedges over the Dutch baby, apply fruit (or not) and then (using a hand strainer) shake powdered sugar liberally on top.