So this is my first recipe posting, for anyone who doesn’t know this is a dutch baby, also known as German pancakes. Its made with a crepe like batter and baked in a hot cast iron skillet. It rises and puffs up pretty mighty, but quickly it falls. I make a version of the original but a smaller portion for maybe 2-4 people. You can very easily double this for a thicker pancake. For this recipe I use home made canned pie filling from apples I preserved this past Autumn. I would not recommend using a store bought variety, instead fry some apples in a skillet with butter and spices. Enjoy this classically comforting food, its definitely a family favorite.
1/2 cup milk
1/2 cup unbleached flour
1/4-1/2 teaspoon nutmeg
3 tablespoons unsalted butter
Fresh squeezed lemon juice (if available)
Apple Pie filling , powdered sugar
Preheat oven to 450 degrees. Place cast iron skillet into the oven and allow to heat up with the oven while you prepare your batter.
To prepare the batter either by hand or in an electric blender whisk the eggs until light and frothy, add your milk and flour and whisk until smooth. Beat your batter 3-4 minutes (by hand) or a few moments in the blender. Your batter will be quite thin. Allow to rest at room temperature for at least 15 minutes (by then your oven should be hot.
Place butter into the hot skillet and allow to brown slightly before adding your batter. Once your butter has melted and started to brown, rotate the skillet to coat it with the butter, pour the pancake batter into the pan and shut the oven door. Do not be tempted to open it this will deflate your baby!
Bake 20-25 minutes until its puffed up and golden brown. Cut into wedges and serve with a dusting of powdered sugar and lemon wedges or with fruit filling of choice.