Remember on Monday when I told you I went skillet crazy? Well, this was the first dish I made that day. The big dutch baby, oh yeah! This is one of the easiest pancakes you will ever make. I mean it, it’s so easy, easy peasy! It’s a one-dish pancake and who doesn’t like that? I’m calling the dutch baby a pancake for simplicity sake, but it’s not really a pancake, it’s less cakey, lighter and spongier. It actually is more reminiscent of a crepe in its taste and texture. We all like to treat ourselves and kids to a fun breakfast on the weekend but who wants to slave over a stove flipping pancakes, not me. I would rather throw something together, relax with my cup of coffee and let the oven do the work. Sound good to you?
This is the perfect pancake for sleepovers or any large breakfast gathering. You can serve a lot of people with minimal effort and everyones jaw will drop when you pull this puppy out of the oven. It’s fun because it rises differently every time, almost like popovers. Don’t fret when you look in the oven and see this huge monstrosity; it deflates a bit when you take it out of the oven.
The other great thing I love about this breakfast is that the ingredients are basic and you don’t have to bring any eggs or butter to room temperature. I made my dutch baby in a cast iron skillet but it can be made in any oven-safe dish such as a pie dish, square or rectangular glass baking dish or even a roasting pan. So you don’t need a cast iron pan in order to make this for breakfast say, TOMORROW! You are going to make this for breakfast tomorrow, right? Haven’t I enticed you yet?
big dutch baby:
serve it in a smaller pan. I used my 12-inch cast iron for this recipe.
- 1/3 cup all-purpose flour
- 1/2 cup whole milk or 1 % – I used 1% milk as I did not have whole milk, and it was perfect
- 2 eggs, lightly beaten
- pinch of nutmeg
- 4 tablespoons (half stick) unsalted butter
- 2 tablespoons confectioners’ sugar
- juice of 1/2 lemon
Whisk your two eggs together. Add the flour, milk and nutmeg to the eggs. Beat lightly. Leave the batter a little lumpy. When your oven is preheated, melt the butter in a 12-inch skillet (or oven safe pan of your choice) with a heatproof handle. When the pan is very hot and the butter is melted, pour in the batter. Put the pancake in the oven and bake for 15 to 20 minutes, until the pancake is golden brown.