Dutch Baby
A large, fluffy oven-baked pancake that's quick to prepare and perfect for any time of day. Just blend, bake, and enjoy with your favorite toppings! Source
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Ingredients
- 3 large eggs, at room temperature
- 1/2 cup all-purpose flour
- 1/2 cup whole milk, at room temperature
- 1 tablespoon sugar
- Pinch of nutmeg
- 4 tablespoons unsalted butter
- Syrup, preserves, confectioners’ sugar, or cinnamon sugar (for serving)
Instructions
- Heat oven to 425°F (220°C).
- Combine eggs, flour, milk, sugar, and nutmeg in a blender and blend until very smooth. Alternatively, whisk by hand until well combined.
- Place butter in a heavy 10-inch skillet and transfer to the oven. Once butter has melted (watch closely to prevent burning), pour the batter into the skillet.
- Return the skillet to the oven and bake for 20 minutes, until the pancake is puffed and golden.
- Reduce oven temperature to 300°F (150°C) and bake for 5 minutes longer.
- Remove from oven, slice into wedges, and serve immediately with your desired toppings.
Tips
- Make sure eggs and milk are at room temperature for best rise.
- Use a blender for the smoothest batter, but hand-mixing works too.
- Serve quickly—the pancake will deflate as it cools.
- Try with fresh fruit, whipped cream, or sautéed apples for variety.