This Dutch baby recipe is from my great-grandmother. Warm Dutch babies are great on a cold morning — they’re light, yet very filling. I love to eat them. Serve with warm maple syrup and lemon wedges.
Prep Time::10 mins
Cook Time::15 mins
Total Time::25 mins
Servings::2
Ingredients
2 large eggs
½ cup milk
½ cup sifted all-purpose flour
1 pinch ground nutmeg
1 pinch salt
2 tablespoons butter
2 tablespoons confectioners' sugar for dusting
Directions
Gather all ingredients.
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Place a 10-inch cast iron skillet into the oven and preheat to 475 degrees F (245 degrees C).
Whisk eggs in a medium bowl until light. Whisk in milk, then gradually whisk in flour, nutmeg, and salt.
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Remove the skillet from the oven and reduce the heat to 425 degrees F (220 degrees C). Place butter into the hot skillet and swirl to melt over the bottom and sides.
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Pour batter into the skillet and return to the oven.
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Bake until puffed and lightly browned, about 12 minutes. Remove and immediately sift confectioners' sugar over top.
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Enjoy!
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