Dutch Baby
10m prep 30m cook 40m ready
2 to 4 servings Sometimes called a puff pancake, this impressive confection emerges from the oven puffed and golden, like a giant popover. The traditional topping of powdered sugar and lemon juice is hard to beat, but butter and maple syrup, fruit preserves, or Sautéed Apple Rings are worthy embellishments. We sometimes top Dutch babies with savory toppings like sautéed greens and fried eggs. Position a rack in the lower third of the oven. Preheat the oven to 425°F.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- ½ cup (120g) milk
- 2 large eggs, at room temperature
- ¼ teaspoon salt
- ½ cup (65g) all-purpose flour
- 4 tablespoons (½ stick) butter
- Powdered sugar
- Lemon juice
Let's Cook
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Step 1.
Whisk together in a medium bowl: ½ cup (120g) milk; 2 large eggs, at room temperature; ¼ teaspoon salt
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Step 2.
Add and whisk until smooth: ½ cup (65g) all-purpose flour
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Step 3.
Melt in a 10-inch cast-iron skillet or other ovenproof pan over medium heat: 4 tablespoons (½ stick) butter
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Step 4.
Tilt the skillet so that the butter coats the sides. Pour the egg mixture into the skillet, place the skillet in the oven, and bake for 15 minutes. Reduce the temperature to 350°F and bake until the pancake is puffed and richly browned, 10 to 15 minutes more. Sprinkle with: Powdered sugar; Lemon juice
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Step 5.
Serve immediately, straight from the skillet, before the pancake falls.
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