This dish turned out to be fun to make and one the kids like now for a weekend treat.The recipe is from The Cast Iron Skillet Cookbook: Recipes for the Best Pan in Your Kitchen. Yes, it really is the best pan in the kitchen.
- 2 tablespoons butter
- 4 extra-large eggs
- 1/2 cup all purpose flour
- 1/2 cup milk
- 3 tablespoons butter
- juice of 1 lemon
- 1/2 cup powered sugar
To begin the Dutch baby, preheat the oven to 425 degrees. Over low heat, melt the 2 Tbs butter in a 12-inch cast iron skillet.
Mix the eggs, flour and milk in a blender on medium speed for 5-10 seconds – enough to blend thoroughly and no more.
Pour the batter into the skillet with the melted butter.
Place the skillet in the oven and bake until the top puffs up and is lightly golden, about 20 minutes.
While that’s baking, clarify the butter for the topping by melting it in the microwave or over low heat. White foam rises to the top. Skim it off. Let the remaining butter stand until solids start settling, about 5 minutes. You can then pour through a strainer into a glass measuring cup. Or, you can do what we do and just serve it as is.
When the Dutch baby comes out of the oven, drizzle the melted butter over the top. Sprinkle with lemon juice and dust with the powered sugar. Cut into six wedges and serve immediately.