A Dutch Baby is a puffy omelette baked in the oven in a skillet. The dutch baby is also known as tahitian omelette or german pancake. We enjoy the dutch baby for dinner sprinkled with powdered sugar and topped with fruit preserves. When out of the oven the pancake is very puffy but quickly deflates so try to serve immediately after taking out of the oven.
A cast iron skillet is very good at retaining the heat evenly and the preheating of the skillet is a good way of seasoning the skillet. The skillet gets very hot so best to move the pancake to a cutting board when serving. The longest step in making the dutch baby is preheating the oven and heating up the cast iron skillet. While the oven is preheating probably is quicker to also put the skillet in the oven. To help season the skillet rub with oil and place in oven while preheating.
The recipe is from the New York time online. Here is a nice video with lovely music.
Ingredients
- 3 large eggs
- 1/2 cup all purpose flour
- 1/2 cup milk
- 1 T sugar
- pinch of nutmeg
- 4 T butter
- powdered sugar for topping
- fruit preserves from serving
Steps
- preheat oven to 425 F
- mix eggs, flour, milk, sugar, nutmeg in a blender
- put cast iron skillet in oven for 20m
- remove skillet from oven put butter in, stir briefly until melts
- add egg mixture from blender
- put skillet in oven for 20m
- reduce oven to 300 F and bake 5 minutes longer
- remove when omelette is puffy and brown
- serve immediately can sprinkle powdered sugar and serve with preserves
