Dutch Baby
I feel like I’m cheating a little with this recipe, since the traditional recipe is relatively low in sodium, so I haven’t strayed from it (other than leaving out the pinch of salt most recipes call for). Traditionally, this puffy pancake is served with toppings such as powdered sugar and lemon, but I recommend trying anything you might put on a traditional pancake, such as any combination of berries, maple syrup or applesauce. Or, make it savory and top with avocado, arugula, low sodium hot sauce, chile flakes, or whatever you might put on a tortilla.
Ingredients
- ½ cup (60 grams) bread flour
- 3 eggs
- ½ cup whole milk
- 1 tablespoon granulated sugar
- Pinch of nutmeg or allspice
- 2 tablespoons unsalted butter
Preparation
Preheat the oven to 475F
Place a 10-inch cast iron skillet in the oven as it's preheating for 20 minutes.
Place the remaining ingredients, except the butter, in a blender (or a tall container if you are using a stick blender), and blend until smooth.
After the pan has heated for 20 minutes, reduce the heat to 450F, and remove the skillet from the oven (it will be hot, so take care). Add the butter into the center of the pan. Swirl it around to melt and coat all sides. Pour in the batter and bake for 18 minutes (ignore the temptation to open the oven door to check on it). Reduce heat to 350F and bake for another 5 minutes. Remove from the oven and server immediately.