I have made this delectable pancake a few times and it is a recently discovered favorite brunch item for me to make. I love how easy this dish is to put together and you can make it savory or sweet. Adding sauteed fruit to the bottom or spicing it up with some herbs and lemon would elevate this recipe and makes it customizable for everyone. I found this recipe through the New York Times Cooking website: https://cooking.nytimes.com/recipes/6648-dutch-baby?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1
They have a wonderful catalog of recipes to try and enjoy. Check out their site for the full list of instructions.
Ingredients:
- 3 eggs
- ½ cup flour
- ½ cup milk
- 1 tablespoon sugar
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 4 tablespoons butter
Fruit, syrup, confectioner’s sugar, or any other toppings
I decided to add cinnamon to the original recipe and it tasted great!
Make sure to either whisk or blend the ingredients well so that there are no lumps in the batter.
I would recommend using a large cast iron skillet and placing it in the oven while it preheats. Once the oven is preheated you can take the hot pan out and add butter to melt, and then pour in the batter.
I lowered my cooking times by about 10 minutes since my oven is hotter, so just watch and check to make sure it does not burn.
Sprinkle some confectioners sugar on the top and add some fresh strawberries to complete the delicious dutch baby.
