Dutch Baby

When trying to describe what a "Dutch Baby" is I came up with: a cross somewhere between a giant pancake and a Yorkshire Pudding - I guess that is as close as I can come to describing it. They are light, a blank palette for toppings, easy to make yet highly impressive!

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DUTCH BABY

2-4 Servings

Adapted from the Joy of Cooking

1/2 cup Milk

2 Eggs, room temperature

1/4 teaspoon Salt

1 teaspoon Sugar

1 teaspoon Vanilla

1/2 cup Flour

4 tablespoons Unsalted Butter (57 g)

Place the oven rack on the lower 1/3 setting. Preheat the oven to 425 F (220 C or 200 C Fan).

Whisk together the milk, eggs, salt, sugar, and vanilla until incorporated.

Add in the flour and whisk until smooth.

In a Griswold #8 (10 5/8") cast iron pan melt the butter over a medium heat and make sure to swirl the butter around and tilt the pan until the edges are well coated in butter.

Pour the wet ingredients into the hot pan with butter and cook for about a minute.

Move the cast iron into the hot oven and cook for 15 minutes. Then without opening the oven lower the temperature to 350 F (175 C or 155 C Fan) and cook for another 5-10 min until Dutch Baby is puffy and golden brown. Serve immediately from the cast iron before the Dutch Baby falls. Serve with powdered sugar and other toppings: fresh fruit, chocolate hazelnut spread, maple syrup, etc.