Brown Butter Dutch Baby
A fluffy, oversized pancake made with brown butter, baked until golden and puffy in a cast-iron skillet. This classic Dutch baby is served with a drizzle of brown butter and a sprinkle of sugar for the perfect breakfast or brunch dish.
Ingredients
- •4 tablespoons unsalted butter
- •3 whole large eggs
- •¾ cup all-purpose flour
- •¾ cup whole milk
- •¼ teaspoon kosher salt
- •¼ cup sugar
- •divided
Cooking Instructions
- 1.
Preheat oven to 425°F. Melt butter in a medium cast-iron or ovenproof skillet over medium heat, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Swirl butter in skillet to coat sides of pan, then transfer half to a small bowl; set aside.
5 min
- 2.
Blend eggs, flour, milk, salt, and 1/4 cup sugar in a blender until pale and foamy, about 1 minute. Pour batter into hot skillet, then transfer to oven and bake until puffed and lightly browned, 15-20 minutes.
20 min
- 3.
Drizzle with reserved brown butter and sprinkle with remaining 1 Tbsp. sugar. Cut into wedges and serve.
2 min
