Description
A simple and impressive oven-puffed pancake.
Ingredients
Scale
- 4 large eggs
- 1 1/4 cups milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 4 tablespoons unsalted butter
- Powdered sugar, for dusting
- Lemon wedges, for serving
Instructions
- Preheat your oven to 425°F (220°C). Place a 10-inch oven-safe skillet (cast iron works well) in the oven to heat up.
- In a blender, combine the eggs, milk, flour, salt, and nutmeg. Blend until smooth, about 30 seconds.
- Carefully remove the hot skillet from the oven. Add the butter to the skillet and swirl it around until melted and coating the bottom and sides.
- Pour the batter into the hot skillet.
- Immediately return the skillet to the oven. Bake for 20-25 minutes, or until the pancake is puffed, golden brown, and set.
- Remove from the oven. Dust generously with powdered sugar and serve immediately with lemon wedges.
Notes
- For a sweeter pancake, you can add 1-2 tablespoons of sugar to the batter.
- Serve with fresh fruit, syrup, or jam if desired.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 pancake
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 150mg
Keywords: Dutch baby pancake, oven pancake, puffed pancake, breakfast, brunch, easy pancake