|
|
Instructions |
|
|
|
Place a rack in the center of the oven and preheat to 425 F(230 C). In a small bowl. stir together the 1/3 c sugar and 1 tsp cinnamon. Set aside.
|
|
|
|
Beat eggs with an electric beater or mixer on medium-high until pale and frothy, about 3 to 5 minutes. Beat in the milk, flour, cinnamon and salt. Beat until thoroughly combined. The batter will be very thin.
Place a 10-inch cast iron (or oven safe)skillet on the stovetop over medium heat. Melt the butter in the skillet. Remove from heat and immediately pour the batter into the pan. Immediately place the pan in the oven and bake for 18 - 22 minutes or until golden-brown and puffed.
|
|
|
|
Remove the baked and puffed Dutch baby from the oven and immediately sprinkle generously with cinnamon and sugar that was set aside. Add your favorite fruit topping. Slice and serve. Dutch babies are best served just after it comes out of the oven.
|
|
|
|
For the topping-
Your favorite fruit. My favorite combination is fresh sliced peaches and nectarines (2 cups). Other good choices are fresh berries (sliced strawberries, fresh raspberries, and fresh blueberries).
|
|
|
|
Originally Submitted
1/2/2017
|
