Ooh la la! If you love pancakes you might just fall in love all over again with the Dutch Baby. Custardy in the center, crispy on the edges. Served hot from the oven it’s super yum!

Dutch Baby Recipe (aka Puffy Pancake):

• medium sized cast iron skillet (absolute must)
• 3 tablespoons butter
• 1/2 cup 2% or whole milk
• 1/2 cup flour
• 1/4 cup sugar
• 2 eggs
• nutmeg, powdered sugar, berries, etc., for topping

1. Preheat oven to 425℉
2. Melt butter in warm skillet. Swirl around to coat the bottom.
3. Wisk together the milk, flour, sugar, eggs, and about 2/3 of the melted butter. Add a pinch of nutmeg if desired. Pour batter into skillet & cook for 1 minute on the stove top.
4. Place pan in oven for 12 to 15 minutes, until puffed and golden. When you remove it from the oven it will deflate – this is normal. With a large spatula transfer to a plate, sprinkle with powdered sugar, and add some fruit if desired. Maple syrup also works well (make sure it’s real maple syrup!).
5. Serves 4, but if you’re really hungry this could be your entire breakfast.