Place 2 8” cast iron skillets in the oven to warm up while you are making the batter
In a blender or food processor combine eggs, milk, flour, sugar, vanilla, salt and nutmeg
Blend until smooth
Remove the skillet from the oven and melt 1Tbsp of butter on each skillet, tilting to coat the bottom and sides
Divide the batter in half and pour into each cast iron skillet
Bake until the dutch baby is puffed up and golden brown on the edges, approximately 12-14 minutes
Remove from the oven and immediately garnish and serve
Notes
Berry Lemon Dutch Baby
Once the Dutch baby is out of the oven, spread a thin layer of lemon curd in the center of the pancake. Top with fresh berries, dust with powdered sugar and garnish with fresh mint
Caprese Dutch Baby
When making the Dutch baby, remove the 2 tablespoons sugar from the recipe. Once the pancake is out of the oven, top with pesto, sliced heirloom tomatoes, mozzarella cheese balls or slices, fresh basil and a drizzle of balsamic reduction.