Dutch Baby Pancake

By dkanon

Ingredients

• 2 eggs
• 1/2 cup milk
• 2 tbsp sugar
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 1/8 tsp freshly grated nutmeg
• 2.5 oz all purpose flour (1/2 cup)
• 2 tbsp butter
• powdered sugar, for dusting
• fresh berries, for garnish

Details

Servings 2
Adapted from fifteenspatulas.com

Preparation

Step 1

Preheat the oven to 425 degrees F.

In a medium bowl, whisk to combine the eggs, milk, sugar, vanilla extract, almond extract, and grated nutmeg. Whisk in the flour until there are no more flour streaks, but the batter should still be lumpy.

Heat up an ovenproof 8 or 10 inch nonstick skillet on the stove over medium high heat, and add the butter. Let it melt, and once it begins to turn brown, pour in the pancake batter all at once. Immediately place the pan into the oven and bake for 20-25 minutes if using the 8 inch skillet, or 18-20 minutes in the 10 inch skillet. The pancake should be puffed up and golden brown. Serve the pancake cut up into slices, dusted with powdered sugar and garnished with the fresh berries. Enjoy!