Dutch Baby

Old Amsterdam has a pancake house that can only be reached by a stiff ascent up a steep boat ladder. In a little room with a second-floor view to the street, a wild-haired chef makes these 'dutch pancakes' with all manner of toppings, savory and sweet. In the warm months, I'll serve this with berries; in the cool months, I love sliced apples and pears, cooked in butter with a bit of cinnamon and maple syrup.
Yield 4 servings

1/3 cup all-purpose flour
1/2 cup milk
2 eggs, lightly beaten
1/8 teaspoon of nutmeg
1/8 teaspoon of salt
4 tablespoons unsalted butter
2 tablespoons confectioner's sugar
1/2 lemon, juice only
1 cup fruit topping - such as sliced strawberry, banana, peach, blueberries, pears, sautéed cinnamon apples, maple syrup, jelly, jam, marmalade.

1 Heat oven to 425°F. Place a 12-inch skillet with a heatproof handle in the oven to warm up.
2 Combine the flour, milk, eggs, nutmeg, and salt in a bowl. Beat lightly, leaving the batter a little lumpy.
3 Add butter to the skillet in the oven. When it is very hot, pour the batter in. Bake for 15 to 20 minutes, until the pancake is puffy and golden.
4 Dust with sugar and warm briefly to oven.
5 Remove, sprinkle with lemon juice. Serve with fruit toppings.

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