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Dutch Baby Recipe
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Dutch Baby

A Dutch baby is a puffed pancake you bake in a skillet (cast iron is ideal) — this formula is perfect for an 8-inch skillet or pie plate, but if yours is 9-10 inches, up the quantities to 3 eggs, ¾ cup flour and ¾ cup milk.
Servings 4

Ingredients

  • 2 eggs large
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 2 tbsp butter

Garnishes

  • Sauteed bananas, berries, icing sugar, maple syrup and/or whipped cream, for serving
  • Icing sugar, for dusting

Instructions

  • Preheat the oven to 450°F. In a medium bowl, whisk together the eggs, flour, milk and salt; don’t worry about getting all the lumps out.
  • Set an 8-inch oven proof skillet (cast iron is ideal) over medium-high heat and melt the butter. When it’s foamy, pour the batter into the hot pan and slide it into the oven. Bake for 15 minutes, or until the pancake is puffed and golden.
  • Cut it into wedges and serve warm, with berries or sautéed bananas, apples or pears, sprinkled with icing sugar and drizzled with maple syrup or caramel sauce.