Oven Baked Pancake (Dutch Baby or David Eyre's Pancake)
photo by Baby Kato
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
1 pancake
- Serves:
- 2
ingredients
- 1⁄3 cup all-purpose flour
- 1⁄2 cup whole milk
- 2 eggs, lightly beaten
- 1 pinch nutmeg
- 1 pinch salt
- 4 tablespoons unsalted butter (one half stick)
- 2 tablespoons confectioners' sugar
- 1⁄2 lemon, juiced
directions
- Heat oven to 425 degrees. Combine the flour, milk, eggs, and nutmeg in a bowl. Beat lightly. Leave the batter a little lumpy as overbeating will make the pancake tough.
- Melt the butter in a 12-inch cast iron or other ovenproof skillet with a heatproof handle. When it is very hot and slightly browned, pour in the batter. Bake for 15 to 20 minutes, until the pancake is golden brown.
- 4. Sprinkle with the sugar and return briefly to the oven. Sprinkle with lemon juice, and serve. My kids like the sugar and lemon juice stirred together like a kind of glaze drizzled onto the pancake, which is how I remember having crepes from the crepe stands in Paris -- Additionally can be served with jelly, jam, or marmalade.
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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