Classic Dutch Baby

Name: Classic Dutch Baby
Prep time: 10 min
Total time: 30 min
Ingredients: 1/2 cup unbleached all-purpose flour; 2 tablespoons sugar; 1/2 teaspoon kosher salt; 3 large eggs, room temperature; 3/4 cup whole milk, room temperature; 1/2 teaspoon pure vanilla extract; 3 tablespoons unsalted butter, room temperature; Greek yogurt or skyr, fresh fruit, and warm maple syrup, for serving

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www.marthastewart.com

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Prep Time: 10 minutes

Total: 30 minutes

Author : Greg Lofts

Ingredients

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1/2 cup unbleached all-purpose flour2 tablespoons sugar1/2 teaspoon kosher salt3 large eggs, room temperature3/4 cup whole milk, room temperature1/2 teaspoon pure vanilla extract3 tablespoons unsalted butter, room temperatureGreek yogurt or skyr, fresh fruit, and warm maple syrup, for serving

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Instructions

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Step 1

Preheat oven to 425°F, with a medium cast-iron skillet (10 inches, measured across top) inside on the center rack. In a bowl, whisk together flour, sugar, and salt.

Step 2

Purée eggs in a blender until pale and frothy, about 1 minute. Add flour mixture, milk, and vanilla. Purée until smooth, about 30 seconds (the batter will be thin). Add butter to skillet in oven. When it melts and sizzles, pull out the rack and quickly pour batter into center of skillet.

Step 3

Bake until pancake is puffed, golden brown in places, and crisp along the edges, 18 to 22 minutes. Slice into wedges and serve immediately with yogurt, fruit, and syrup.