Dutch Baby – a delicious recipe with Butter, Eggs, All-purpose, Milk, Lemon, Powdered Sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 425
2
Place the butter in a cast iron skillet (you could use a pie plate if you don't have a skillet).
3
Place skillet in oven to allow butter to melt. Brush melted butter around skillet and up sides of skillet.
4
In blender, or using a whisk, combine eggs, flour and half & half until mixture is no longer lumpy. (The blender makes this an easy task.)
5
Pour batter in to skillet over melted butter.
6
Place in oven for 25 minutes. The batter will puff up and out of the pan, and become a golden brown.
7
Remove from oven. Squeeze the lemon over the pancake/dutch baby, then sprinkle with powdered sugar.
8
You can serve with butter and maple syrup, but it is delicious without it.
255
kcal
Calories
16
g
Fat
15
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 Tablespoons Unsalted Butter, 4 whole Large Eggs, 1/2 cups All-purpose Flour, 1/2 cups Half-and-half (could Also Use Milk Or Cream If Desired), and more.
Yes, Dutch Baby falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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