Dutch baby

• YIELD3 to 4 servings
• TIME40 minutes

Dutch Baby

Jim Wilson/The New York Times

This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. 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.

INGREDIENTS

• 3 eggs
• ½ cup flour
• ½ cup milk
• 1 tablespoon sugar
•  Pinch of nutmeg
• 4 tablespoons unsalted butter
•  Syrup, preserves, confectioners' sugar or cinnamon sugar

Ingredient Substitution Guide

PREPARATION

1. Preheat oven to 425 degrees. Place cast iron pan in oven. 
2. Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
3. Place butter in cast iron pa, once melted, add batter. 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 five minutes longer.
4. Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.

To make savoury, decrease sugar to 1 tsp, add salt, pepper and savoury ingredients like green onion, ham, cheese etc.