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Puffy Golden Dutch Baby Pancake

A dramatic oven-baked pancake with crisp golden edges and a soft custardy center, ready in thirty minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 290
Ingredients Equipment Method

Ingredients
  

3 large eggs, room temperature
3/4 cup all-purpose flour
3/4 cup whole milk, room temperature
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 pinch ground nutmeg
4 tablespoons unsalted butter
Powdered sugar, lemon wedges, and berries, to serve

Equipment

  • 1 10-inch cast iron skillet
  • 1 blender or large bowl with a whisk
  • 1 fine mesh sieve for dusting
  • 1 pair of oven mitts

Method
 

Preheat a 10-inch cast iron skillet in a 425F oven for 10 minutes.
    Blend eggs, flour, milk, sugar, vanilla, salt, and nutmeg until smooth.
      Swirl butter in the hot skillet to coat the bottom and sides.
        Pour batter into the center and return to the oven at once.
          Bake 18 to 20 minutes until puffed and deep golden, without opening the door.
            Dust with powdered sugar, add lemon and berries.
              Slice into wedges and serve right away.