Dutch Baby
fromfoodnetwork.comwww.foodnetwork.com/recipes/food-network-kitchen/dutch-baby-9823252.amp
The perfect Dutch baby should be dramatically puffed with crisp edges and a thin, tender, buttery and slightly eggy bottom. A hot skillet is key to getting a good rise and cooking it long enough helps minimize how much it falls after it comes out.
Ingredients
Instructions
Preheat the oven to 425˚ F. Heat the milk in the microwave or in a small saucepan until warm. Pour the warm milk into a large bowl and add the eggs, granulated sugar and salt. Whisk until well combined, then add the flour and whisk until the batter is mostly smooth (a few small lumps are OK). Let stand 5 to 10 minutes, then whisk until airy and very smooth; you should see small bubbles on the surface of the batter. (You can also puree the mixture in a blender.)
Meanwhile, put a 10-inch ovenproof skillet in the hot oven and heat for 10 to 15 minutes. Add the butter to the skillet in the oven and heat until the butter melts and the bubbles subside (do not let the butter brown). Pour the batter into the skillet.
Bake until the pancake rises in a cup shape and is browned around the edges on top and lightly browned on the bottom, 15 to 20 minutes. Reduce the oven temperature to 325˚ F and continue baking until the bottom is browned and mostly dry, 5 to 10 more minutes.
Dust the pancake with confectioners' sugar and serve immediately.
Nutrition
- Serving Size
- 1 of 4 servings
- Calories
- 178
- Fat Content
- 7g
- Saturated Fat Content
- 3g
- Carbohydrate Content
- 22g
- Fiber Content
- 1g
- Sugar Content
- 6g
- Protein Content
- 7g
- Cholesterol Content
- 105mg
- Sodium Content
- 219mg
