Dutch Baby Pancake
Experience the delicious pleasure of a Dutch baby pancake, a rich combination of soft and crispy golden edges, sprinkled with powdered sugar and topped with a colorful selection of fresh seasonal fruits.
Ingredients:
(For 10 inch cast iron, for smaller do half the portions)
Room Temperature - 2/3 cup of whole milk
Room Temperature - 6 large eggs
1 cup of all-purpose flour
2 tablespoon of sugar
Pinch of nutmeg
4 tablespoons of unsalted butter
Syrup, preserves, confectioners sugar, cinnamon
How to make:
Preheat oven to 425 degrees
The key to making an amazing fluffy Dutch pancake is making sure to use room temperature ingredients such as milk and eggs. Combine milk, eggs, flour, nutmeg and sugar in a bowl and mix with a handheld mixer and blend it until completely smooth.
Place the the butter in a 10-inch cast iron skillet and place it in the hot oven for a few minutes until the butter is completely melted.
After the butter has melted take out the pan and add the batter in and return to the oven for another 20 minutes to bake or until the dutch pancake is golden and puffed up.
Once the dutch pancake cools down sprinkle it with confectioners sugar and top off with syrup and fruit of your choice.
Optional: Add 2 teaspoons of cinnamon and 1 diced apple to batter for an enhanced flavor that pairs perfectly with the autumn season.
