Dutch Baby

This large, fluffy pancake is excellent for breakfast, brunch, lunch or dessert any time of year. It’s an impressive looking family favorite and it comes together quickly. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss. It's wonderful simply with powdered sugar and fresh lemon juice, but you can also  serve it with fresh strawberries and whipped cream, apple slices cooked in butter and sugar or banana slices lightly cooked then dusted with brown sugar. If you are looking for a savory accompaniment, try turkey sausage or bacon.  

Makes: 4 servings
Time to cook: 30 minutes

Ingredients

3 large eggs, at room temperature

½ cup all-purpose flour

½ cup whole milk, at room temperature

1 tablespoon sugar

Pinch of nutmeg

4 tablespoons unsalted butter

Toppings:

Powdered sugar or Maple syrup

Lemon wedges

1 cup sliced strawberries or blueberries

Cooking Instructions

1. Heat oven to 425 degrees.

2. Combine eggs, flour, milk, sugar and nutmeg in a blender jar or food processor and blend until very smooth. Batter may also be mixed by hand.

3. Place butter in a heavy 10-inch skillet or shallow wok and place in the oven. As soon as the butter has melted (watch it so 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. Lower oven temperature to 300 degrees and bake 5 minutes longer.

4. Remove pancake from oven, cut into wedges and serve at once. Squeeze lemon juice over wedges and sprinkle with powdered sugar. Add sliced berries, apples or bananas if you desire.  

Nutrition per serving
358 calories; 23 grams fat; 12 grams saturated fat; 4 grams monounsaturated fat; 7 grams polyunsaturated fat; 27 grams carbohydrates; .8 grams dietary fiber; 4 grams sugars; 12 grams protein; 206 milligrams sodium.

Recipe by Florence Fabricant, NY Times Cooking

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