Dutch Baby

 

DUTCH BABY

Nancy Finley

This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss. It's wonderful simply with sugar, syrup or preserves, but you also can serve it with fresh berries and whipped cream, apple slices cooked in butter and sugar or banana slices lightly cooked then dusted with brown sugar.

INGREDIENTS

Yield: 3 to 4 servings

• 3 large eggs, at room temperature
• ½ cup all-purpose flour
• ½ cup whole milk, at room temperature
• 1tablespoon sugar
• Pinch of nutmeg
• 4 tablespoons unsalted butter
• Syrup, preserves, confectioners' sugar or cinnamon sugar

PREPARATION

Heat oven to 425 degrees.

Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until very smooth. Batter may also be mixed by hand.

Place butter in a heavy 10-inch skillet and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake 5 minutes longer.

Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.

This is especially yummy when you cook apple wedges in brown sugar, butter and cinnamon until glazed. Serve alongside the Dutch Baby.