Dutch Baby

Servings: 4 · Cook time: 13 min · Oven temp: 450°F

Ingredients

4 tbs unsalted butter
4 lg eggs
1/2 tsp salt
2/3(-)* cup flour
2/3(+)* cup milk
Whole nutmeg
Maple syrup

Directions

Preheat oven to 450°. While oven is heating, blend*** together eggs and salt. Slowly add flour*, and then the milk*, continuing to blend until smooth. Put butter in a large oven-proof skillet, or stock pot, and melt in oven until lightly browned. Remove from oven, pour batter into center of pot (so it has a better chance of rising evenly), then return to oven. Bake approximately 13-14 minutes, until lightly browned on top - pancake should be puffy and uneven. Remove from oven and dust with freshly grated nutmeg. Cut into pie-shaped wedges, and serve immediately with warmed maple syrup. If it’s snowing, a sprinkling of powdered sugar may also be warranted.

Notes

* A measure that is slightly shy on the flour but generous on the milk will yield a lighter and puffier baby.** For 3 people: use 3 eggs, 1/2 a cup of flour & milk, and a little less butter and salt.*** A wire whisk will also work, if you don’t have a blender.