Recipe: Dutch Baby Pancake
In preparation for quick but special breakfast recipes to spoil her vacation clients, Chef Jill has been making a lot of Dutch Baby Pancakes in her cast iron skillet. They remind her of travels to The Netherlands last spring and she is obsessed with its how easy and absolutely delicious they are! Enjoy them with a fresh berry compote, lemon curd and powdered sugar or just plain old butter and maple syrup. Any way you serve them, they are special and scrumptious!
INGREDIENTS:
3 eggs
½ cup flour
½ cup milk
1 tablespoon sugar
Pinch of nutmeg
4 tablespoons unsalted butter
Syrup, preserves, lemon wedges or curd, fresh fruit, confectioners' sugar or cinnamon sugar
PREPARATION
Preheat oven to 425 degrees.
Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
