This whimsical perennial guest favorite is not only delicious, but a breakfast magic show—transforming into a puffy pancake as it bakes!
Dutch Baby Pancake Recipe
½ cup flour
½ cup milk
1 tablespoon sugar
Pinch of nutmeg
4 tablespoons butter (for skillet)
Vermont Maple Syrup and confectioners’ sugar
Preheat oven to 425 degrees.
Combine eggs, flour, milk, sugar and nutmeg in a blender and blend until smooth. It’s preferable to mix the batter by hand.
Place butter in a heavy 10-inch skillet and place in the oven. As soon as the butter has melted (make sure it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden then lower oven temperature to 300 degrees and bake an additional five minutes.
Remove pancake from oven, cut into wedges and serve at once topped with Vermont Maple syrup and confectioners’ sugar.