This breakfast (or any meal) dish always earns cheers and praise from our test kitchen visitors and children of all ages. The pancake rises dramatically up the sides of the pan right before your eyes. Try it sweet or savory!
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Ingredients
1 cup all-purpose flour
1/2 tsp. kosher salt
2 tsp. sugar
1 cup whole milk
2 Tbsp. melted butter
4 ea. eggs
Butter, for skillets
Powdered sugar
Lemon slices
Preparation
Oven Temperature: 500-550 degrees
- Mix the flour with the salt and sugar.
- Whisk in the milk, a few lumps are ok, and add the butter.
- Add the eggs 1 by 1 whisking after each egg.
- Heat a 9 -10-in. skillet with a knob of butter until it is melted. Swirl the pan to coat the bottom.
- Pour a 1/3 or a ½ of the batter into the pan. The more batter you have in the pan the thicker the Dutch Baby will be.
Flame Height: 2.6
- Put the skillet in the center of the oven (or if the oven is hotter than 550 put it just inside the doorway).
- Bake for 6-8 minutes, rotating once, or until the Dutch Baby forms a tall golden brown crown.
- Remove from the oven and if you wish, finish with powdered sugar and a squeeze of lemon. It is also great with baked fruits, cinnamonsugar, or without the sugar in the batter it can be finished as a savory item with cheese and bacon.