I can honesty say that I’ve never had a dutch baby pancake before, so this was a first. This treat is a yummy cross between a pancake and a popover. I couldn’t wait until the puffy, light and beautiful pancake was done. I was tempted to add bacon as it’s a classic American breakfast ingredient, but I liked the simplicity of the fried eggs and avocado. You can even add smoked salmon or salad greens. The options are unlimited! It’s best eaten hot out of the oven, so have your toppings ready to go. Enjoy!
- 3 large eggs
- 1/2 cup flour
- 1/2 cup milk
- 1 tablespoon sugar
- Pinch of nutmeg
- 4 tablespoons unsalted butter
- Toppings of choice- sweet with syrup or jam, savory with eggs, meat, salad greens
Pre-heat the oven to 425 degrees. Combine the eggs, flour, milk, sugar and nutmeg in a blender and process until smooth. If you want to mix it by hand, just make sure to whisk it really well.
Place the butter in a heavy 1-inch skillet, cast iron pan or baking dish and place in the oven. Keep the pan in the oven just until the butter melts, making sure not to burn the butter. Remove the pan and add the batter to the pan. Return it to the oven and bake for 20 minutes, until the pancake is puffed and golden brown. Lower the oven temperature to 300 degrees and bake for another 5 minutes.
Remove the pancake from the oven and add toppings. Serve hot!
Inspiration: New York Times