A Dutch baby, also known as a German pancake, is a delightful treat made in a cast-iron skillet. The batter is poured into a hot, buttered skillet and baked until it puffs up and turns golden brown. This impressive, airy pancake is then topped with a variety of fresh fruits like berries, sliced peaches, or apples, creating a perfect balance of flavors and textures. Dust it with powdered sugar or drizzle with maple syrup for an added touch of sweetness. Try it savory with prosciutto and cheese or a pan-fried egg! The cast-iron skillet ensures an even bake and a beautifully crisp edge.

Breakfast | Serves 2 large, 4 small

Ingredients:

• 8-10” cast iron skillet

• 3 large eggs, room temp

• ½ cup all-purpose flour

• ½ cup milk, at room temperature (you can use non-dairy milk)

• 1 tablespoon sugar

• 1/4 tsp cinnamon

• 1/8 tsp nutmeg

• 1/2 tsp lemon zest

• 4 tablespoons unsalted butter

Directions:

1. Heat oven to 425ºF / 220ºC

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

3. Place butter in a heavy 10-inch skillet and place in the oven.

4. 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.

   1. My oven cooks funny so I pulled it earlier than this - keep an eye on it. When ready, it should be puffed and golden brown.

5. Remove pancake from oven and serve with jam, fresh fruit, powdered sugar or syrup!