Dutch Baby
Yield: 4 servings
Materials
- 2 large eggs
- ½ cup milk
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ⅛ teaspoon freshly grated nutmeg
- 2 ½ ounces Arrowhead Mills Organic All-Purpose Flour or use half cup measured
- 2 tablespoons butter
- ⅛ cup confectioners sugar for dusting
- 1 cup strawberries sliced, to serve
Instructions
- Preheat the oven to 425°F.
- In a blender (or medium bowl), blend together eggs, milk, sugar, vanilla extract, almond extract, and grated nutmeg. Add the flour.
- Heat an ovenproof 8-inch skillet on the stove over medium-high heat, and add the butter. Let it melt and swirl to coat the bottom and sides evenly. Once it begins to turn brown, pour in the pancake batter all at once.
- Immediately place the pan into the oven and bake for about 20 minutes, until the pancake is puffed and golden brown.
- Dust the pancake with confectioner’s sugar and garnish with fresh berries. Enjoy!