A Dutch Baby is essentially a giant pancake that is baked in a skillet, and the edges rise up creating quite a showstopper of a breakfast dish. The batter is very simple to make and the choice of what you put in the middle ranges from chocolate to fruit to even pie filling! The sky is the limit!

Serves 5 people

Ingredients:

3 Large Eggs, Room Temperature 

½ Cup (60g) All Purpose Flour

1 Tbs (13g) Granulated Sugar

½ Tsp (2g) Salt 

½ Tsp (2g) Ground Cinnamon

½ Tsp (2g) Ground Allspice

¼ Tsp (1g) Ground Nutmeg 

½ Cup (120mL) Room Temperature Whole Milk

3 Tbs (42g) Unsalted Butter 

Directions:

1.     Preheat your oven to 425 Degrees F (220C) and place the butter in a 10-inch skillet and set aside. 

2.     In a bowl, add all the ingredients and whisk until combined and set aside, then place the skillet with the butter in it in the oven until the butter melts. 

3.     Once the butter is melted, carefully remove the skillet from the oven and pour the batter in, then bake for 15 minutes. 

4.     After the 15 minutes, reduce the oven temperature to 350 F (180C) and continue baking for another 5 minutes. 

5.     After the Dutch Baby is done baking, carefully remove it from the oven and immediately add whatever you want in the middle (I just like to throw some fresh berries in there), then dust with confectioner’s sugar and top with maple syrup. Serve immediately! 

-This recipe is best enjoyed the day it’s made. 

-Keep in mind that once you take this out of the oven, the sides will start to fall a bit, that’s completely normal, so be sure to enjoy it ASAP!