Dutch Baby Pancake

Sue Lau

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5 from 10 votes

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Total Time 35

Course Breakfast, brunch

Cuisine American, German

Servings

Calories 496 kcal

Ingredients

3 large organic eggs (at room temperature)
2/3 cup organic whole milk (at room temperature)
2/3 cup all-purpose flour
1/8 tsp. salt
4 tbsp. unsalted butter

Serve With:

butter, lemon wedges, and powdered sugar
lingonberry preserves are also great with these

Instructions

Preheat a 10-inch cast iron skillet on the center rack of the oven at 450°F.
Beat eggs until frothy, then stir in milk, flour and salt, whisking until it becomes a smooth, thin batter. You can use an electric mixer, blender or whisk by hand; whatever works for you.
Drop butter into the preheated skillet and swirl it, covering bottom and sides.
Pour in the batter and place in hot oven; bake until puffed and golden, 18-25 minutes.
Serve with extra butter, powdered sugar, and lemon wedges.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 496kcalCarbohydrates: 36gProtein: 16gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 315mgSodium: 248mgPotassium: 264mgFiber: 1gSugar: 4gVitamin A: 1188IUCalcium: 150mgIron: 3mg