Dutch Baby

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Ingredients

1. 2/3 c whole milk
2. 2 large eggs, at room temperature
3. 1 T sugar
4. 1/2 t salt
5. 2/3 c flour
6. 1 T butter, cut into pieces
7. powdered sugar, for dusting.
8. assorted topping: berries, maple syrup, jam, whipped cream

Instructions

1. Preheat the oven to 425˚F.
2. Put a 10 inch oven proof skillet in the hot oven for 10 to 15 minutes.
3. Heat the milk in the microwave or in a small saucepan until warm.
4. Pour the warm milk into a large bowl and add the eggs, sugar and salt.
5. Whisk until well combined, then add the flour and whisk until the batter is mostly smooth (a few small lumps are OK).
6. 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 blende or use an immersion blender.)
7. 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).
8. Pour the batter into the skillet.
9. 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.
10. Reduce the oven temperature to 325°F and continue baking until the bottom is browned and mostly dry, 5 to 10 more minutes.
11. Dust the pancake with powdered sugar and serve immediately.
12. Top with desired toppings.

Picture of Recipe