Preheat oven to 425˚F. Place an oven-safe skillet such as cast iron into the oven and let it preheat for at least 8 minutes.
Meanwhile, in the jar of a blender, combine eggs, flour, milk, sugar, salt, nutmeg, and vanilla, and blend 30 seconds on high speed until smooth, scraping down the sides of the blender halfway through to make sure all flour is incorporated.
Carefully remove the pan from the oven using hot mitts. Add 3 Tbsp butter to the hot pan and swirl to coat bottom and sides of the pan. The butter should sizzle.
Add batter to the buttered pan then bake for 16-18 minutes or until pancake is puffed and golden brown at the edges.
Carefully remove the pan from the oven with hot mitts and serve pancake right away.
Nutrition Facts
Dutch Baby (German Pancakes) VIDEO
Amount per Serving
Calories
213
% Daily Value*
Fat
13
g
20
%
Saturated Fat
7
g
44
%
Trans Fat
1
g
Cholesterol
148
mg
49
%
Sodium
62
mg
3
%
Potassium
107
mg
3
%
Carbohydrates
17
g
6
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
7
g
14
%
Vitamin A
490
IU
10
%
Calcium
58
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.