Dutch Baby Pancake
  1. Preheat oven to 425 degrees.
  2. In a blender, combine eggs, flour, milk, sugar and nutmeg and blend until smooth.
  3. Place butter in a 10-inch cast iron skillet place in the oven. A baking dish will also work.
  4. Once butter has melted add the batter from the blender into the pan. Be sure to keep an eye on the butter while it is melting, it can burn quickly.
  5. Return the pan to the oven and bake for 20 minutes, or until the pancake is puffed and golden brown.
  6. Lower oven temperature to 300 degrees and bake five minutes longer.
  7. Remove pancake from oven, cut into wedges, squeeze lemon over wedges, and then sprinkle with powdered sugar.
  8. Serve immediately.
Recipe Notes

Adapted from the NY Times recipe for Dutch Baby Pancake – https://cooking.nytimes.com/recipes/6648-dutch-baby