A delicate Dutch Baby Pancake that's light, quick, and easy and works for breakfast or dessert.
Pinch of freshly grated nutmeg
Pinch of kosher salt
Juice of half a lemon
Heat oven to 425. Place butter in 12-inch ovenproof skillet and set in oven to melt the butter. Skillet should be hot when you pour in the batter.
In medium mixing bowl, combine flour, milk, eggs, nutmeg, and salt. Whisk until blended but don't over mix.
Pour batter into hot skillet. Bake 15-20 minutes, until pancake is puffy and deep golden brown. Remove skillet from oven.
Squeeze lemon over pancake and then sprinkle with powdered sugar. Serve immediately with your favorite jam or preserves.
You can mix up the batter the night before and leave it in the refrigerator until ready. Allow the batter to come to room temperature before using.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.