Dutch Babies || Gracefult Kitchen

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Dutch Babies

Pancake

This Dutch baby recipe is from my great-grandmother. Warm Dutch babies are great on a cold morning — they're light, yet very filling. I love to eat them. Serve with warm maple syrup and lemon wedges.

Ingredients

2 large eggs
½ cup milk
½ cup sifted all-purpose flour
1 pinch ground nutmeg
1 pinch salt
2 tablespoons butter
2 tablespoons confectioners' sugar for dusting

Description

Place a 10-inch cast iron skillet into the oven and preheat to 475 degrees F (245 degrees C).
Whisk eggs in a medium bowl until light. Whisk in milk, then gradually whisk in flour, nutmeg, and salt.
Remove the skillet from the oven and reduce the heat to 425 degrees F (220 degrees C). Place butter into the hot skillet and swirl to melt over the bottom and sides.
Pour batter into the skillet and return to the oven.
Bake until puffed and lightly browned, about 12 minutes. Remove and immediately sift confectioners' sugar over top.
Enjoy!