Dutch Baby
When making breakfast for a crowd and looking a low-effort dish, try a Dutch Baby!
Servings: 4
Calories: 240kcal
Equipment
- 10-inch cast iron skillet seasoned
- Blender optional
- Measuring cups & spoons
- rubber spatula
Ingredients
- 3 large eggs room temperature
- ½ c all-purpose flour
- ½ c whole milk room temperature
- 1 tbsp sugar
- Pinch nutmeg
- 4 tbsp butter
Instructions
- Preheat oven to 425℉.
- Add the ingredients in this order to a blender: eggs, flour, sugar, nutmeg, and milk. Blend them together until totally smooth. (You can also do this by hand using a whisk, but a blender makes it way faster). Use a rubber spatula to ensure no flour has sunk near the blade of the blender, and blend another 5-10 seconds if you find clumps of flour.
- Add the butter to a 10-inch oven safe skillet, and put it into your oven to melt. Take the hot skillet out of the oven as soon as the butter has totally melted - you don't want it to get too brown.
- Pour the batter into the hot buttery pan - DO NOT mix any more. (The butter will naturally swirl around the batter.)
- Bake for 20 minutes, then turn the oven down to 300℉ and bake another 5 minutes.
- Remove the Dutch Baby from oven. Let it rest a few minutes to shrink away from the pan, then remove with a large spatula.
- Cut into 8 wedges (like a pizza) and serve right away with your favorite pancake toppings like syrup, powdered sugar, fresh berries, and whipped cream.
Nutrition
Calories: 240kcal
