Recipe: Dutch baby

(Kirk McKoy / Los Angeles Times)

Dutch baby

Total time: 35 minutes

Servings: 8 to 10


Note: Adapted from “The Lost Art of Real Cooking” by Ken Albala and Rosanna Nafziger. Dutch Baby can be served with such toppings as cinnamon, yogurt, maple syrup, honey and/or marmalade.

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1/2 cup (1 stick) butter

4 eggs

1 cup (4.25 ounces) flour

1 cup milk

1/2 cup sugar, preferably brown

1. Heat the oven to 425 degrees. Melt the butter in a large cast iron skillet.

2. In a medium bowl, whisk together the eggs, flour, milk and sugar. Pour the batter into the hot skillet and place the skillet in the oven. Bake until puffed and golden brown, 20 to 25 minutes.


3. Remove from the oven and serve immediately.

Each of 10 servings: 211 calories; 5 grams protein; 21 grams carbohydrates; 0 fiber; 12 grams fat; 7 grams saturated fat; 111 mg cholesterol; 12 grams sugar; 43 mg sodium.