Dutch Baby Pancake

 

Ingredients

2 large eggs

½ cup all-purpose flour

½ cup whole milk

¼ tsp. freshly grated nutmeg

4 Tbsp. unsalted butter

2 Tbsp. confectioners’ sugar

Juice of ½ lemon (about 1½ Tbsp.)

Jam, preserves, or marmalade, for serving (optional)

Toasted walnuts, for serving (optional)

Preparations

Position a rack in the center of the oven and preheat to 425°F. In a large bowl, whisk the eggs until frothy, then whisk in the flour, milk, and nutmeg until incorporated but still slightly lumpy (do not overmix or the pancake will be tough).

In a 12-inch ovenproof skillet over medium-high heat, melt the butter. When it stops foaming, pour the batter into the center of the skillet. 

Bake until the pancake is puffed and golden, about 15 minutes. (If you open the oven door to check, be 

 

Working quickly, remove the skillet from the oven and sift the sugar over the surface of the pancake. Return to the oven and bake for 2 minutes more.

Sprinkle the pancake with lemon juice and serve immediately with jam and walnuts, if desired.

 

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