Have you ever tried a Dutch Baby? Super easy, quick to cook and impressive looking to serve. What could be better?

Traditionally I think these are served with a sprinkling of powdered sugar and a squeeze of lemon juice…..while that’s good, I happen to love real maple syrup so I’m more likely to use that. Just drizzle it, though, because the eggs have a lovely light texture and taste you’ll easily overwhelm.

Ingredients:

2/3 cup milkdutch baby1

3 large eggs

1/4 tsp. salt

1 tbl. butter

1 tbl. powdered sugar

1/2 cup flour

1/2 tsp. pure vanilla

3 tbl butter (add’l to above)

1/2 lemon for juice, if you desire

Prep:

Preheat the oven to 425 degrees and then drop 3 tbl butter into a cast iron skillet (I use a 12 inch) and put it on the stove top to melt the butter – be sure not to scald it.

While the butter is melting, whisk together: milk, flour, eggs, vanilla and salt. Whisk it until smooth. Once the butter is all melted in the pan, swirl it around to coat the whole pan and then pour the egg mixture in. Remove/ turn off heat.

Bake in the preheated oven for 20 – 25 minutes until puffed up and golden with the edges and high spots just browning.

Remove; lightly move the remaining butter along the top and then sprinkle with powdered sugar ( and lemon juice if you choose), I drizzle maple syrup on my piece once I’ve cut and plated it so that it doesn’t risk getting soggy.

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