Dutch Baby (Fluffy Egg “Pancake”)

    A family friend introduced me to a Dutch baby years ago and it quickly became one of my favorite breakfast foods. Once my mom had one, she learned how to make it and she would often cook it for me. When I woke up this morning, I realized that I only had eggs, milk, and baking ingredients in my house. I don’t know why a Dutch baby popped into my head, but I am so glad that it did! I will link the recipe below that I followed!

    I started by preheating my oven to 425 degrees Fahrenheit. While that was preheating, I whisked together 3 eggs, ½ cup milk, ½ cup flour, and a pinch of nutmeg. Once the oven was up to temperature, I put ¼ cup of butter in an 8x8’’ baking dish and placed it in the oven to melt. It took only a couple minutes to melt. I removed it from the oven and poured the egg batter into the pan. I put it back in the oven for 20 minutes before lowering the temperature to 300 degrees Fahrenheit for 5 more minutes. I removed the pan from the oven and let it cool for just a couple minutes before serving. I served mine sprinkled with powdered sugar and with maple syrup on the side. It is also great to serve it with any kind of jam/jelly or lemon!

    To note, this works best in a 10’’ cast iron pan, but I do not have one that large, so I ended up using a baking dish (it worked just as good). I think that one pancake does serve two people (each person getting a half). I served a side of fruit with the pancake to make a great breakfast!

Original recipe link here!