By: Nils Hilleson

Ingredients:

• 3 large eggs (room temp)
• 1/2 cup all-purpose flour
• 1/2 cup whole milk (room temp)
• 1 tbsp sugar
• Pinch of nutmeg
• 4 tbsp unsalted butter

Equipment:

• 10-inch skillet

Steps:

Heat oven to 425 degrees.

Combine eggs, flour, milk, sugar and nutmeg in a bowl and mix until smooth.

Place butter in a heavy 10-inch skillet and place in oven. As soon as the butter has melted add the batter to the pan and return the pan to the oven and cook for 20 minutes until puffed and golden.

Lower oven temperature to 300 degrees and bake 5 minutes longer.

Remove from oven and cut into slices and serve with toppings.

You can put whatever you want on these but they’re like pancakes so I ate some with maple syrup. Some people put powdered sugar on them and The New York Times, where I got this recipe from, also suggests preserves and cinnamon sugar as possible toppings. It tasted just like a pancake that was a bit crispier than usual; I’d say the crust got a good bit crispier than the main body of it though.

This was not a hard recipe to cook at all. The hardest thing for me to do was move the pan into the oven because it was pretty heavy and I was doing it with one hand. It’s definitely a good thing to cook if you don’t want to put too much effort into cooking something and still end up with some pretty good food.

Despite the name this food originated in Seattle, Washington; it also isn’t a baby. It was named Dutch Baby because of a mispronunciation of the word Deutsch, which means German and baby because they were originally served much smaller.