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.


  • cup all-purpose flour

  • ½ 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


  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.

    Bryan Gardner
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