Dutch Baby Pancakes

Dutch Babies can be a sweet or savory dish. I'm a big fan of sweet, so that is what this Instructable is geared towards. Easy to make and fun to eat, these pancakes are super customizable to fit whatever food mood you're in.

Batter

2-3 eggs (3 if you like yours more custardy)

1/2 cup flour

1/2 cup milk

Pinch of nutmeg or cinnamon

1/4 tsp vanilla or almond extract

1 tbs sugar (honey or other preferred sweetener can be substituted)

Lemon zest

2-3 tbs butter (coconut oil also works)

Toppings:

Powdered Sugar

Fresh fruit

Preserves/Jam

Syrup

Ice cream

Nutella

Tools

Cast iron pan (Pyrex can also be used)

Whisk

Bowl

Oven

Preheat oven to 425. Working with room temperature ingredients, mix the eggs, flour, cinnamon/nutmeg, sugar, zest, extracts, and milk together. Set aside.

*It is very important that your eggs and milk are room temperature as using cold ingredients is often the reason Dutch Babies don't rise.

Put butter in cast iron pan and place in preheated oven. When the butter is melted, swirl it around the pan and then pour in the batter. Allow to bake 12-20 minutes, checking on it frequently after the first 10 minutes to watch for burning.

These pictures show the baking process after 2, 8, 12, and 20 minutes. At around 15 minutes I turned the oven off and let the Dutch Babies sit for a few minutes.

Also, I used 12" and 9" cast iron pans. The smaller the pan, the better the pancake holds its' shape.

Top your Dutch Baby off with your favorites and dig in!