Dutch baby pancake

This giant pancake is known as a Dutch baby pancake.  It is super easy to make and is delicious with sugar and lemon squeezed over, or indeed with any pancake topping.  Cooking it in a cast iron pan puffs it up beautifully in the oven and gives it a golden crispy edge. 

Dutch baby pancake with lemon and sugar

Dutch baby pancake with lemon and sugar

2 eggs

1/2 cup of milk

1/2 cup self raising flour, sifted

1 pinch nutmeg 

1 pinch cinnamon (optional)

1 pinch salt

3 tablespoons butter

confectioners’ sugar for dusting and lemon wedges for squeezing on top

Place your Fonte 26cm inch cast iron skillet inside the oven and preheat to 245 degrees C (475 degrees F).

In a medium bowl, beat eggs with a whisk until light.  Add milk and stir.  Gradually whisk in flour, nutmeg and salt.

Remove skillet from oven and reduce oven to 220 degrees C (425 degrees F).  Melt butter in hot skillet so that inside of skillet is completely coated with butter.  Pour all the batter in the skillet and return skillet to oven.

Bake for about 12 minutes until puffed up and and lightly browned.  Remove from the oven and sprinkle with powdered sugar and squeeze over lemon juice.