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Vanilla Dutch Baby
This large, fluffy pancake is excellent for dessert any time of year.
YIELDS
2
TO
4
Ingredients
- 2/3 cup all-purpose flour
- 1 tablespoon sugar
- Pinch freshly grated nutmeg
- 1/4 teaspoon salt
- 2/3 cup warm milk
- 3 eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- Whipped cream, maple syrup, and jam or fruit, for serving
Directions
- Place a nine or 10-inch cast iron skillet or pie plate onto the middle rack of your oven and preheat it to 450ºF.
- Combine the flour, sugar, nutmeg, and salt in a large bowl. Whisk together the warm milk, room-temperature eggs, and vanilla in a separate bowl. Whisk the wet ingredients into the dry and set aside.
- When the oven is heated, pull the oven rack out and add the oil and butter to melt. Quickly and carefully pour the batter into the skillet, slide the rack back into position, and close the oven door. Drop the temperature to 425ºF and bake for 18 to 20 minutes or until the Dutch Baby is super puffy and golden brown.
- Serve immediately with whipped cream, maple syrup, and jam or fruit. Enjoy!
