Classic Dutch Baby
This week, we’re taking a cross-country culinary tour of the United States. For breakfast, we’re starting in the Pacific Northwest for a delicious Classic Dutch Baby.
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Servings: 2
1/2 cup (130 grams) milk, at room temperature
2 large eggs, at room temperature
1/4 tsp fine salt
1/2 cup (65 grams) all-purpose flour
2 tbsps unsalted butter
Powdered sugar, for serving
Lemon wedges, for serving
Directions
Gather the ingredients. Preheat the oven to 425 F with a 10-inch cast-iron skillet inside.
Whisk together the milk, eggs, and salt in a medium bowl.
Whisk in the flour to make a mostly smooth batter (a few lumps are ok).
Add the butter to the hot skillet and swirl the butter around to coat the bottom and halfway up the sides of the pan.
Pour the batter into the skillet and return the pan to the oven immediately. Bake for 15 to 20 minutes or until the pancake is puffed and deep golden brown.
Serve the pancake hot, sprinkled liberally with powdered sugar and lemon juice to taste.
