2/6/2021 Dutch Baby Recipe - NYT Cooking

Dutch Baby
By Florence Fabricant

Y I E L D 3 to 4 servings

TIME 40 minutes

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.

INGREDIENTS PREPARATION

3 eggs Step 1
½ cup flour Preheat oven to 425 degrees.
½ cup milk
Step 2
1 tablespoon sugar
Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until
Pinch of nutmeg smooth. Batter may also be mixed by hand.
4 tablespoons unsalted butter
Step 3
Syrup, preserves, confectioners' sugar or
cinnamon sugar Place butter in a heavy 10-inch skillet or baking dish 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 five minutes
longer.

Step 4
Remove pancake from oven, cut into wedges and serve at once topped with
syrup, preserves, confectioners' sugar or cinnamon sugar.

PRIVATE NOTES

https://cooking.nytimes.com./recipes/6648-dutch-baby 1/1