If you have one, use a well-seasoned cast iron skillet to make this simple, delicious, dramatic oven pancake. Serve it with a squeeze of lemon juice and sprinkling of powdered sugar. Adapted from The Grand Central Baking Book by Piper Davis and Ellen Jackson, Ten Speed Press, 2009.
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- 6 eggs
- 1 -1/2 milk
- 1 -1/2
- 3/4 teaspoon salt
- 3/4 stick butter unsalted, cut in several smaller pieces
Put a 12-inch cast-iron skillet in the oven and preheat to 350°F.
Combine eggs, milk, flour and salt in a bowl with high sides, a food processor or a blender. Whisk by hand or briefly blend until batter is smooth and lump free.
When the oven and pan are hot, quickly remove the skillet and close the door. Add the butter and, as soon as it melts, pour in the batter. Return the skillet to the oven, set a timer for 30 minutes and don’t open the oven door until the timer goes off. The Dutch baby should be deep golden brown, with the sides dramatically puffed up outside of the edges of the pan.
Serve with a squeeze of lemon juice and a dusting of powdered sugar.