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Dutch Baby Pancake

Serves: 2

   3 eggs, at room temperature
   3/4 cup milk, at room temperature
   3/4 cup all-purpose flour
   1/4 teaspoon salt
   2 1/2 tablespoons unsalted butter
   Powdered sugar for dusting
   Lemon wedges for serving
   SPICED BLUEBERRY SAUCE and/or STRAWBERRY ORANGE MORNING RELISH for serving (optional)


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Dutch Baby Pancake is from the Cook'n Holiday Baking collection. Click here to get this CD or download the recipes right now!

1. Preheat the oven to 400°F for 20 to 30 minutes.
2. In a small bowl, lightly whisk the eggs until they change color. Whisk in the milk. In a medium bowl, whisk together the flour and salt until well blended. Gently whisk the egg mixture into the flour mixture until only small lumps remain, and set aside.
3. Place the butter in the bottom of a heavy, 12-inch ovenproof skillet. Place the skillet in the center of the oven until the butter is melted and the pan is hot.
4. Using an oven mitt, remove the skillet. Holding the skillet’s handle, tilt the skillet so the butter swirls and coats the bottom and lower sides. Lightly whisk the batter, then pour it into the skillet and return the skillet to the oven. Bake until puffed and golden brown, about 20 minutes. Avoid opening the oven door, if possible, although you can sneak a peek if you must. Dust with powdered sugar and serve immediately, cutting the pancake into wedges. At the table, accompany with lemon wedges, Spiced Blueberry Sauce, and/or Strawberry Orange Morning Relish.

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