Delight in the comforting warmth of this Dutch Baby pancakes, a cherished recipe from my great-grandmother perfect for chilly mornings. These light yet filling pancakes are a family favorite, best served with warm maple syrup and a squeeze of fresh lemon juice for a touch of zest.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Ingredients:
- Eggs: 2 large
- Milk: ½ cup
- All-Purpose Flour: ½ cup, sifted
- Ground Nutmeg: 1 pinch
- Salt: 1 pinch
- Butter: 2 tablespoons
- Confectioners’ Sugar: 2 tablespoons, for dusting
Directions:
- Preheat and Prep the Skillet:
- Place a 10-inch cast iron skillet inside the oven and preheat to 475°F (245°C). This ensures the skillet is piping hot, which is crucial for the perfect rise of your Dutch Baby.
- Make the Batter:
- In a medium bowl, whisk the eggs vigorously until they are light and airy. Gradually whisk in the milk, and then slowly add the flour, nutmeg, and salt, ensuring the mixture is smooth and lump-free.
- Cook the Pancake:
- Carefully remove the hot skillet from the oven, reduce the oven temperature to 425°F (220°C), and add the butter to the skillet. Swirl the skillet to melt the butter and coat the bottom and sides evenly.
- Pour the batter into the skillet and return it to the oven. Bake for about 12 minutes or until the pancake is puffed up and lightly browned.
- Serve:
- Take the skillet out of the oven, and immediately sift confectioners’ sugar over the top of the hot pancake.
- Serve immediately with warm maple syrup and lemon wedges for an authentic experience.
Editor’s Note:
- Remember to handle the hot skillet with care and always use oven mitts.
Nutrition Facts (per serving):
- Calories: 349
- Total Fat: 18g (Saturated Fat: 10g)
- Cholesterol: 221mg
- Sodium: 178mg
- Carbohydrates: 35g (Dietary Fiber: 1g, Sugars: 11g)
- Protein: 12g
- Calcium: 107mg
- Iron: 2mg
- Potassium: 197mg