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Dutch Baby Pancake
Joan Oberndorf
Ingredients
4 large eggs
1 teaspoon salt
1 cup milk
1 cup flour
3 tablespoons butter
Powdered sugar
Lemon wedges
Jam or maple syrup, optional
Directions
Preheat the oven to 450 degrees F. Whisk the eggs until well beaten. Mix in salt and flour, then add the milk. Beat well.
Melt the butter in a 12x9-inch ovenproof baking pan (glass or cast iron are least likely to stick) over low heat on the stove, tilting the pan so the sides become coated. (You could also use two 10-inch ovenproof skillets and divide the batter between them.)
Add the batter and cook over low heat for one minute, then place in the oven for 17 to 20 minutes. The pancake should puff up and turn brown. If a little extra browning is needed, reduce the heat to 350 degrees F and continue baking. Divide pancake and serve immediately.
Suggestions
Sprinkle each serving with powdered sugar and fresh lemon juice, or pass the sugar and lemon wedges separately and let each person add their own. The pancake may also be served with syrup or jam.