This is my go-to breakfast for Sunday mornings. It’s made up of six ingredients I always have on hand, and it’s a cinch to whip up. It’s originally from the NYT, but I made a couple alterations.
Dutch baby
This pancake emerges from the oven puffed and golden, then deflates into a craggy, tender pancake that's perfectly accompanied by a dusting of powdered sugar and a generous squeeze of lemon. Other topping suggestions: apricot jam or lemon curd.
Ingredients
- 3 eggs (room temperature)
- 1/2 cup flour
- 1/2 cup milk (room temperature)
- 1 tbsp granulated sugar
- 3 tbsp unsalted butter
- 1/2 tsp almond extract
Instructions
- Pull eggs and milk out from fridge; bring 'em to room temperature.
- When you're ready to cook, preheat the oven to 425 degrees.
- Combine eggs, flour, sugar, and almond extract. You can mix the ingredients in a blender or by hand with a whisk. Either way, mix until smooth.
- Add milk to batter. Mix again until fully incorporated.
- Once your oven reaches 425 degrees, put the butter in a heavy 10-inch skillet or baking dish and place it in the oven. As soon as the butter has melted (~2 minutes) add the batter to the pan, return pan to the oven, and bake for 20 minutes, until the pancake is puffed and golden.
- Pull the pancake out of the oven. Wonder at its puffed glory. Mourn as it deflates. Cheer again when you realize you get to eat it slathered in a dusting of powdered sugar and lemon juice.
Notes
- The batter turns out smoother if you let the eggs and milk come to room temperature, but you can go straight from fridge-to-oven if you're short on time.
- The original recipe uses nutmeg to flavor the batter; I vastly prefer a splash of almond extract here but any warming spice or extract will work.