Dutch Baby Pancake

My perfect day starts before the world wakes, so naturally breakfast is my favorite meal. Today I’m sharing this go-to recipe, inspired by David Eyre's old classic that first appeared in the Times in 1966 and was recently brought to my attention by Food52.

Set the oven to 425, pop a stick of butter in a cast iron pan on the middle rack and let it melt. In the mean time, mix 1 cup milk with 2/3 cup flour and 4 eggs. No need to be fussy, lumps are welcome here. Carefully pour the batter into the hot cast iron and bake for about 20 minutes until gloriously puffed and golden. Hit it with some freshly squeezed lemon juice and a grating of nutmeg, then dust to your heart’s content with confectioners sugar.

I have the fondest memories of piling mountains of sugar into this style of pancake growing up, so it gives me all the feels to watch my young family devour this with the same level of enthusiasm.

Bless you Food52 for reviving this simple stunner!