Description
A Dutch Baby is a puffy, tender, crispy, buttery oven pancake that I can’t seem to stop making. It’s as if a popover and a pancake had a baby.
Ingredients
Scale
- 1/2 cup milk
- 2 large eggs, at room temperature
- 1/4 tsp salt
- 1/4 tsp vanilla
- pinch cinnamon, nutmeg, lavender or whatever other delicious bits you feel like
- 1/2 cup all-purpose flour
- 4 Tbs butter
Instructions
- Preheat your oven to 425 degrees.
- Whisk milk, eggs, salt, vanilla and any other spices you’ve decided to use in a medium bowl.
- Whisk your flour in until smooth.
- Melt the butter in a cast-iron skillet or other ovenproof pan, tilting, so the butter coats the sides.
- Pour the egg mixture into the skillet and cook, without stirring, for 1 minute.
- Put the skillet in the oven and bake for 15 minutes, without opening the oven door.
- Lower the heat to 350 degrees and bake until the pancake is puffed and browned to your liking, 5 – 15 minutes longer.
- Serve immediately, straight from skillet with a bit of good syrup, and try to save some for yourself before everyone else tears it to pieces.
- Cook Time: 35 mins