A pancake that is so versatile…sweet or savory, your choice!
· 2 large eggs (preferably at room temperature)
· 1 c non-fat milk (the lower the milk fat, the more your pancake will rise)
· 1 tsp vanilla extract
· 1 pinch each, salt & nutmeg
· ⅛ tsp cinnamon
· 1 c all-purpose flour (sifted, or you can use a fork to loosen the flour up)
· 2 Tbsp butter (to melt in the cast iron skillet)
· Confectioner’s sugar & lemon (to taste when serving, if desired)
1. Before starting your batter, place a 12-inch cast iron skillet in the oven while it preheats to 475˚F (245˚C).
2. In a medium or large mixing bowl, beat the room temperature eggs until light and fluffy. Add milk, vanilla extract, salt, nutmeg, and cinnamon then stir to combine. Whisk in the flour gradually until the batter is smooth.
3. Remove the cast iron skillet from your preheated oven, reduce the oven temperature to 425˚ F (220˚C) and melt the butter in the cast iron skillet. Be sure to swirl the butter in the skillet to coat the bottom and sides with the melted butter.
4. Pour all the batter into the hot skillet and place in the oven. Bake the Dutch Baby for 12-15 minutes, or until puffy (typically above the sides of the skillet) and bubbled. The Dutch Baby will be a light golden brown when cooked and may have some areas that appear 'wet' but that is usually pooled butter.
5. Remove from the oven and serve immediately. Top with confectioners’ sugar and lemon juice, fruit, or your favorite syrup or jam.
Source: “Dutch Baby Pancake”. Recipe. www.bakeitwithlove.com. N.p. Web. 7 Aug. 2023.
By Recipe Contributor
Products you buy through our links may earn us a commission which allows us to bring you more great travel content and giveaways.
Be one of the first to see our insider offers, travel tips, first-hand reviews, recipes from around the globe, exciting vacation giveaways & more…straight to your inbox!