Dutch Baby Pancake
A puffy oven-baked pancake made with eggs, flour, milk, and butter that rises dramatically in a hot skillet. Served warm from the oven with customizable sweet or savory toppings.
Ingredients
Method
Preheat oven to 425°F (220°C) and place a 9–10 inch cast iron skillet inside to heat for 5 minutes.
Combine eggs, flour, milk, salt, and zest (if using) in a blender and blend until smooth, about 1 minute; do not overmix.
Carefully remove the hot skillet from the oven and add butter, tilting to coat evenly as it melts.
Pour batter into the hot buttered skillet and immediately return to the oven.
Bake for 18–22 minutes until the pancake puffs high at the edges and the center is set but slightly soft.
Remove from oven and transfer to a serving plate. Dust with powdered sugar if desired and serve immediately with chosen toppings: squeeze fresh lemon or lime juice and top with fruit and jam for sweet; add bacon, sautéed greens, and sharp cheese for savory.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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