Dutch Babies are one of my very favorite things to make. One reason is because they are super yummy, but the other reason is because the first person to make them for me (and keep on making them for me many times after that) was my friend Laura, who is both awesome and adorable as well as a pretty great cook.
Now that I think of it, a bonus reason why they're my favorite is because I have only ever eaten them with nice people who I really like. So.
Makes 2 to 4 servings:
3 eggs, room temperature
1/2 cup milk, room temperature
1/2 cup flour
1/8 teaspoon vanilla
1/8 teaspoon ground cinnamon
7 teaspoons butter
Freshly-squeezed lemon juice
1. Place a large, heavy ovenproof frying pan or a cast-iron skillet inside the oven on the middle rack, and preheat to 450F. While pan and oven are heating, prepare your batter.
2. In a large bowl, beat the eggs until light and frothy; add milk, flour, vanilla, and cinnamon; beat for 5 minutes more. The batter will be thin and very smooth.
3. Carefully remove the hot skillet from the oven; add the butter, tilting the pan to melt the butter and coat the entire inside of the skillet. Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven.
4. Bake approximately 20 to 25 minutes, or until the edges are puffed and the pancake is golden brown all over.
5. Remove from oven and serve immediately. For a classic German Pancake/Dutch Baby, sprinkle with freshly squeezed lemon juice, and dust the top with powdered sugar. Enjoy!