I don't understand the science of this recipe. I don't know how a thin batter turns into fluffy, popover pastry that works its way up the side of your baking dish. But we woke up this morning and I told my family we were having a surprise breakfast. I had found this Dutch Baby recipe from the New York Times cooking app and woke up with an image of it already in my head. Little did I know that my "surprise" would actually turn out as beautifully as the one I had seen -- maybe I shouldn't wonder too much about the science...it's baking magic. Happy new year!
Preheat oven to 425 degrees.
I used a mixer for combining the eggs, flour, sugar and nutmeg. My sense is that an immersion blender would work well, too.
Place your butter in your baking dish -- we used cast-iron, which released the pancake with ease. As the butter melts and bubbles, pour in your batter and bake for 20 minutes.
Top with fruit, jam, or maple syrup to your hearts content!
Ingredients
Directions
Preheat oven to 425 degrees.
I used a mixer for combining the eggs, flour, sugar and nutmeg. My sense is that an immersion blender would work well, too.
Place your butter in your baking dish -- we used cast-iron, which released the pancake with ease. As the butter melts and bubbles, pour in your batter and bake for 20 minutes.
Top with fruit, jam, or maple syrup to your hearts content!