You won’t see many food entries from me on this blog.  Cooking and baking just aren’t my things, but I do love to eat!  So, when you are stuck at home and craving yummy food, you have to learn to make a few of your favorites.  I had never mastered the Dutch Baby in the past.  Lucky for me, our friend Sue sent over Martha Stewart’s Dutch Baby Pancake recipe along with an important tip – place the cast iron pan in the oven while it is preheating.  This trick is what I needed to make a consistently delicious breakfast treat!  My youngest just said, “Mom, I think you’ve perfected your Dutch Baby.”  Yum!

Adapted from Martha’s Dutch Baby Pancake

1/3 cup all-purpose flour

½ cup whole milk (I use 1/3 cup lowfat milk and fill in with heavy cream to make a half-cup because I rarely have whole milk at home)

2 large eggs, lightly beaten

Pinch of nutmeg

Pinch of coarse salt

4 tablespoons butter

Powdered sugar for serving

Place cast iron pan in oven.  Preheat the oven to 425 degrees. 

In a medium bowl, lightly beat flour, milk, eggs, nutmeg, and salt until just combined.  Batter will be slightly lumpy.

When oven reaches 425, place butter into pan, divided into 4 pieces.  Leave pan in oven while butter melts.  Once butter is bubbly, remove pan from oven and pour batter into pan.  Return to oven and bake for approximately 12 minutes. 

Remove from oven once puffy and slightly browned.  Dust with powdered sugar.  Enjoy!

Notes: An alternative to the above recipe is to leave out the nutmeg, but include 1 Tbs of sugar and a splash of vanilla. You may also serve with maple syrup or fruit.