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Dutch Baby

by Jane Worthington-Roth

A Dutch Baby, also known as a German Pancake, is a delicious way to start a special morning. Think of it as a cross between a pancake, crêpe and custard, made with a few simple ingredients, and baked in the oven rather than cooked on the stovetop. As the Dutch Baby bakes, it puffs up then collapses back down when taken out of the oven. Because the flavor is very neutral with only a hint of nutmeg, it can be topped with either sweet - or savory - toppings making it a good choice for breakfast or lunch!

Soon, gardens throughout the Berkshires will be overflowing with the season’s fresh berries, and a Dutch Baby offers a perfect venue for enjoying the bounty. I could easily eat the entire Dutch Baby on my own, but you can cut it in half and share, if you’d like.

Dutch Baby

2 large eggs, lightly beaten
½ cup flour
½ cup milk
1/8 teaspoon ground nutmeg
4 tablespoons butter
Juice from half a lemon
Powdered sugar
Fresh berries

Preheat your oven to 425 degrees.

Sift the flour into a large bowl. Add the eggs, milk and nutmeg and beat with a wire whisk until blended.

Melt the butter in a large (12”) oven-proof skillet such as a cast iron pan. You want the pan to be very hot but don’t want the butter to brown. Swirl the melted butter around to coat the entire pan. Pour the batter into the pan and bake at 425 degrees for about 15 minutes, until puffy and lightly browned.

Remove from the oven and top with freshly squeezed lemon juice and powdered sugar. Serve with fresh berries. For an extra special treat, add a dollop of freshly whipped cream or crème fraiche.

If you’d like a more savory meal, top it with some chopped ham or bacon.