dessert
eggs
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Melissa Clark's German Pancake (aka Dutch Baby)

Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…

Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach

See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…

How to Make Chicken and Lobster Piccata | Richard Blais

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

How to Make Sesame Cookies | Buddy Valastro

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Shrimp Burgers | Jacques Pepin

How to Make Spanakopipasta | Rachael Ray

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

Ingredients

  • 3 large eggs, lightly beaten
  • 1/2 cup milk
  • 3/4 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon freshly grated nutmeg (I used more, plus some for garnish)
  • A pinch kosher salt
  • 3 tablespoons unsalted butter
  • 2 tablespoons confectioners’ sugar
  • 2 tablespoons fresh squeezed lemon juice

Yield

Serves: 6

Preparation

Preheat the oven to 425°F. In a medium bowl, whisk together the eggs, milk, flour, granulated sugar, nutmeg and salt until combined. The mixture will still have some lumps and that’s a good thing.
In a 9-inch cast-iron skillet, melt the butter over medium heat. When the butter has melted, lower the heat slightly and allow the butter to brown – you’ll see the golden flecks in it when it has. Watch carefully – it’s hard to miss against the cast-iron and you don’t want it blackened. That has its merits, but not here.
Carefully pour the pancake batter into the skillet and transfer it to the oven. Bake until the pancake is golden brown around the edges and puffed, 15-20 minutes.
Working quickly, take the skillet out of the oven and, using a fine-mesh sieve, shake the confectioner’ sugar over the pancake. 
Splash the lemon juice over the pancake, cut into wedges and serve immediately.