Dutch Baby Pancake
Try this Dutch Baby Pancake recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 2 eggs, lightly beaten
- pinch of kosher salt
- 1/2 cup whole milk
- 2 tablespoons powdered sugar
- 4 tablespoons unsalted butter
- juice of half a lemon
- 1/3 up all-purpose flour
- pinch of freshly grated nutmeg
- Carbohydrate 3.6067056066073 g
- Cholesterol 30.91125 mg
- Fat 11.6424637500004 g
- Fiber 0.115509183932432 g
- Protein 0.35319622310065 g
- Saturated Fat 7.36554662500008 g
- Serving Size 1 1 -5 serving (48g)
- Sodium 3.38514795553205 mg
- Sugar 3.49119642267487 g
- Trans Fat 0.82066849999999 g
- Calories 115 calories
Heat oven to 425.Place butter in 12-inch ovenproof skillet and set in oven to melt the butter. Skillet should be hot when you pour in the batter.In medium mixing bowl, combine flour, milk, eggs, nutmeg, and salt. Whisk until blended but don't over mix.Pour batter into hot skillet.Bake 15-20 minutes, until pancake is puffy and deep golden brown.Remove skillet from oven.Immediately squeeze lemon over pancake and then sprinkle with powdered sugar.Serve immediately with your favorite jam or preserves.
