Cast Iron Skillet Dutch Baby
Simplicity is truly the name of the game with this cast iron skillet Dutch baby, which requires little effort yet yields so much excitement.
Ingredients
- 4 large eggs
- 1 cup whole milk, room temperature
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- few zips of whole nutmeg (optional)
- 4 Tablespoons salted butter, plus more for serving
- powdered sugar, fresh berries or seasonal fruit
Instructions
- Preheat the oven to 425°F with a 12” cast iron skillet placed in the oven on the middle rack. In a large bowl, whisk the eggs. Add the whole milk, sugar, and vanilla and whisk until smooth. Add the flour, salt, and nutmeg if using, and whisk together until combined. It’s okay if there are small lumps in the batter.
- Once the oven is completely preheated, remove the skillet from the oven and place the butter inside of the skillet, dividing it into 4-5 smaller pieces. Swirl the pan around until all of the butter is melted, completely coating the bottom and 1-2 inches of the side of the skillet. Pour the batter into the hot, buttered skillet and place the skillet back in the oven.
- Bake the Dutch baby for 15-20 minutes until it is nice and puffy, golden brown in the center, and a deep golden brown around the edges. Remove from oven and add another pat or two of butter to the top of the hot dutch baby. Top with a generous amount of powdered sugar with a sugar shaker, then with the berries or seasonal fruit. Serve immediately.
Equipment
- 12-inch cast iron skillet