This Dutch baby recipe is from my great-grandmother. Warm Dutch babies are great on a cold morning — they’re light, yet very filling. I love to eat them. Serve with warm maple syrup and lemon wedges.
Dutch Babies
This Dutch baby recipe is from my great-grandmother. Warm Dutch babies are great on a cold morning — they're light, yet very filling. I love to eat them. Serve with warm maple syrup and lemon wedges.
Ingredients
- 2 large eggs
- ½ cup milk
- ½ cup sifted all-purpose flour
- 1 pinch ground nutmeg
- 1 pinch salt
- 2 tablespoons butter
- 2 tablespoons confectioners’ sugar for dusting
Instructions
- Gather all ingredients.
- Place a 10-inch cast iron skillet into the oven and preheat to 475 degrees F (245 degrees C).
- Whisk eggs in a medium bowl until light. Whisk in milk, then gradually whisk in flour, nutmeg, and salt.
- Remove the skillet from the oven and reduce the heat to 425 degrees F (220 degrees C). Place butter into the hot skillet and swirl to melt over the bottom and sides.
- Pour batter into the skillet and return to the oven.
- Bake until puffed and lightly browned, about 12 minutes. Remove and immediately sift confectioners’ sugar over top.
- Enjoy!
