Classic Dutch Baby - multisitehub

10 mins

20 mins

30 mins

2 servings

1/2 cup (130 grams) milk, at room temperature

2 large eggs, at room temperature

1/4 teaspoon fine salt

1/2 cup (65 grams) all-purpose flour

2 tablespoons unsalted butter

Powdered sugar, for serving

Lemon wedges, for serving

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Steps to Make It

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.

Feeling Adventurous? Try This:

Dutch babies are incredibly versatile and can be served sweet or savory.

Top a sweet Dutch baby with:

Maple syrup and butter
Warmed jam, jelly, or preserves
Fried apples with cinnamon
Powdered sugar and fresh fruit
Fresh blueberry sauce

For a savory Dutch baby, do not serve with powdered sugar and lemon juice. Top with:

Sautéed mixed greens and fried eggs
Canadian bacon, poached eggs, and hollandaise sauce
Thinly sliced gravlax, crème fraîche, pickled red onions, and capers
Sautéed mushrooms and fried or poached eggs

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Serves 2

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