Dutch baby

My mom always cooked breakfast for us growing up. She would wake up, drag herself to the kitchen in her robe, pour herself a big Dr. Pepper (that we would sneak sips of until it was nearly empty), and make us something impressive. We were expected to be at the breakfast table at 7:30 (regardless of the day of the week) in order to sit down as a family and share a meal together. I have this vivid memory of my mother, squatted down on the floor in her robe, peering through the oven window, watching with appreciation as this Dutch baby puffed up in its skillet.

Dutch Baby

From the Cast Iron Skillet Cookbook (thanks Mrs. Patti)

2 tablespoons butter

4 extra large eggs

½ cup all-purpose flour

½ cup milk

To top:

3 tablespoons butter

Juice of 1 small lemon

½ cup powdered sugar

Preheat oven to 425°F. To make the Dutch baby, melt the butter in a 12-inch cast iron skillet over low heat. Mix the eggs, flour, and milk in a blender on medium speed until just blended, 5-10 seconds. Pour the batter into the skillet with the melted butter.

Place skillet in the oven and bake until the top puffs up and is lightly golden, about 20-25 minutes.

To clarify the butter for the topping, melt it over low heat in a small saucepan. Skim off and discard the foam. Remove from the heat and let stand until the solids settle, about 5 minutes. Pour through a strainer into a glass measuring cup.

*Feel free to skip this step and just melt some plain ol’ butter to pour over your hot Dutch baby!

When the Dutch baby is done, drizzle the butter over the top, then sprinkle with lemon juice, and dust with the powdered sugar. Cut into six wedges and serve immediately! Serve with syrup.