Dutch Baby

Dutch Baby


A light breakfast or dessert that is fast to make.  Top with fresh sliced fruit and a light sprinkling of powder sugar. To die for!


  • 2 large eggs
  • ½ Cup 2% or lowfat milk
  • ½ Cup unbleached flour
  • Pinch of nutmeg
  • Pinch of cinnamon
  • ¼ tsp. vanilla extract
  • Pinch of salt
  • 1 T. butter
  • Powder sugar for dusting, (optional)
  • Juice of ½ lemon, (optional)


Preheat oven to 450 degrees F. Place a 10-inch cast-iron skillet in the oven for at least 5 minutes while it preheats.  Meanwhile, in a large bowl using an electric hand mixer, whisk eggs until pale and frothy. Add in milk, flour, nutmeg, cinnamon, vanilla and salt and whisk until smooth, about 1 minute. Add butter to skillet; swirl to coat. Add batter to skillet and place back in oven. Bake about 20 minutes or until pancake is a light brown.  Remove from oven and, keeping pancake in skillet, top with fresh sliced fruit, lemon juice and powdered sugar, if desired. Serve immediately.

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