Dutch babies were brand-new to me before this and I can’t believe I’d gone so long without encountering one! They’re super easy to make and combine the best elements of pancakes and popovers with a drama and flair all their own.
- 4 tbsp butter
- 3 eggs
- 1/2 cup flour
- 1/2 cup milk
- 1.5 tbsp sugar
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- pinch salt
- Toppings: I used a tablespoon of powdered sugar, drizzle of lemon juice
Preheat your oven 425 degrees Fahrenheit. Add the butter to a cast iron skillet- mine’s a 10 inch. Put the skillet in the oven to melt the butter. Then, in a small bowl, stir together your flour and eggs until just combined. Then, whisk in the milk and sugar. Finally, stir in the nutmeg, cinnamon, and salt. It should be slightly lumpy, like pancake batter.
Remove the heated skillet full of melted butter from the oven and pour in the batter. Place back into the oven and bake for about 30 minutes or until the edges start to brown and puff. I started checking on mine every few minutes past the twenty-minute mark and took it out at thirty minutes. It should be super dramatic- puffy and folded over and airy. I removed mine, sprinkled with powdered sugar, and drizzled with some fresh lemon juice. Then, all you have to do is cut in and dig in!