Dutch Baby

I've posted a recipe for Dutch Apple Pancake, but I've still wanted to try out a more basic and traditional Dutch Pancake (German pfannkuchen) or "Dutch Baby"...large or small. This one, from Victor Manca, a Seattle restaurant ownder in the early 1900's, looked worth a try. 

This Dutch Baby recipe is very similar to German Pancakes, but without sugar and with more flour. This Dutch Baby is more pancake like, while the German Pancakes are egg-ier. Both are good!

Ingredients (for 6 servings - in a large skillet, paella pan, or similar)
½ C butter
6 eggs
1½ C flour
½ tsp salt
1½ C milk
For serving: nutmeg, powdered sugar, lemon wedges, honey...

Ingredients (for 2 servings - in a small skillet, about 9")
2 T + 2 tsp butter
2 eggs
½ C flour
dash salt
½ C milk

Directions

Preheat oven to 425° F. Put butter in skillet, oven safe fry pan, paella pan, etc. and place in oven.

While butter melts, whisk eggs with flour and salt; slowly add milk while continuing whisking, until batter is smooth. Remove pan from oven; pour in batter. Return pan to oven and bake 20-25 minutes until panckae is puffy and well browned around the edges, golden on top.

Serve immediately.  ...it deflates quickly, so truly serve it immediately if you want guests to see it at it's most puffy and beautiful!

The Dutch Baby recipe's traditional serving suggesting is dusted with nutmeg then powdered sugar, and served with lemon wedges and/or a drizzle of honey. I had lemon wedges, but I also had a jar of lemon curd to use up...thinned just slightly, it ws delicious!