DUTCH BABY, BABY!
Featured Pinch Tips Video
- 1/2 c
- 1/2 c
- 1/4 c
- 2 large
- eggs, at room temperature
- 4 Tbsp
PREHEAT OVEN TO 425. WHISK TOGETHER JUST UNTIL SMOOTH:
MELT IN A 10-INCH OVENPROOF SKILLET (PREFERABLY CAST-IRON) OVER MEDIUM HEAT:
POWDERED SUGAR (ABOUT 1 TABLESPOON) FOR TOPPING
1Tilt the pan so that the butter coats the sides. Pour egg mixture into the skillet and cook, for one minute, without stirring. Place skillet in oven and bake until the pancake is puffy and golden, about 12 minutes. Serve immediately, as the pancake loses its "puff" -- although none of its taste -- almost immediately.
2For a Double Dutch Pancake: You can make twice as many servings by doubling the recipe above. Then, simply melt the butter in a 12x9 inch ovenproof glass baking dish in the preheated oven. Pour in the batter and bake as directed for about 15 minutes.
3Enjoy with powdered sugar on top and serve with a nice side of fruit jam.