Dutch Baby

Need something very simple that you can whip up with minimal effort and ingredients? The dutch baby is here for you! Pull out your baking ingredients, give ’em a whirl in the blender, and pile on the toppings. Viola!
Original recipe from Bon Apetit.
3 large eggs, room temperature
¾ cup whole milk, room temperature
3 tablespoons unsalted butter, melted, slightly cooled
½ cup all-purpose flour
2 tablespoons cornstarch
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

1. Place a medium cast iron skillet in center of oven and preheat oven to 450°. Let skillet heat at least 25 minutes total (prepare your toppings while you wait).

2. When skillet is hot, blend eggs in a blender on high speed until very frothy, about 1 minute. With motor running, gradually stream in milk, then 2 Tbsp. butter; blend another 30 seconds. Add flour, cornstarch, salt, and pepper and blend just to combine.

3. Carefully remove skillet from oven and swirl remaining 1 Tbsp. butter in skillet to coat. Immediately pour batter into skillet (butter will brown quickly, so have batter at the ready to prevent burning).

4. Bake pancake until puffed and brown around edges, 20–25 minutes. It will begin to deflate as soon as it comes out.

5. Top as desired. This needs very flavorful toppings, and preferably a moist element.

Topping Ideas

Fried eggs, avocado, and shaved ham

Smoked salmon, crème fraîche, and sliced spring onions

Sautéed kale, crispy bacon, and aged cheddar

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