New This Month

Martha's Dutch Baby Pancake

Martha's Dutch baby pancake is inspired by a now-famous recipe from writer and editor David Eyre that was featured in the New York Times in 1966.

  • Servings: 4

Photography: Bryan Gardner

Source: Martha Bakes

Ingredients

  • 1/3 cup all-purpose flour
  • 1/2 cup whole milk
  • 2 large eggs, lightly beaten
  • Pinch of freshly grated nutmeg
  • Pinch of coarse salt
  • 4 tablespoons unsalted butter
  • 2 tablespoons confectioners' sugar
  • Juice of 1/2 lemon
  • Jelly, jam, or marmalade, for serving

Directions

  1. Preheat oven to 425 degrees. In a medium bowl, lightly beat flour, milk, eggs, nutmeg, and salt until just combined. Batter will be slightly lumpy.

  2. Melt butter in a 10-inch cast-iron skillet over medium-high heat. Add flour mixture and transfer to oven. Bake until pancake is golden brown, 15 to 20 minutes.

  3. Sprinkle pancake with sugar and return to oven for 2 to 3 minutes. Remove from oven and sprinkle with lemon juice; serve immediately with jelly, jam, or marmalade.

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