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Dutch Baby Pancake Cast Iron Skillet

Dutch Baby Pancake Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 3 large eggs, room temperature
  • 2/3 cup whole milk, room temperature
  • 2/3 cup all-purpose flour
  • 2 tbsp unsalted butter
  • 1/4 tsp salt

Method
 

  1. Place a 10-inch cast iron skillet on the middle rack of the oven and preheat to 425°F.
  2. While the oven heats, blend the eggs, milk, flour, and salt until completely smooth, about 30 seconds.
  3. Carefully remove the hot skillet, add the butter, and swirl until melted and foamy, about 1 minute.
  4. Pour the batter into the center of the skillet, return it to the oven, and bake for 18 to 20 minutes, until puffed and deeply golden.
  5. Slide the pancake onto a plate, dust with powdered sugar, squeeze a lemon wedge over the top, and serve immediately.

Notes

The Dutch baby will deflate soon after leaving the oven; that is completely normal. Bring it to the table straight from the oven and serve right away for the most dramatic presentation.