Dutch Baby Pancake (German Pancake)

• 🥚2 large eggs≈ $0.80
• 🍞1/2 cup all-purpose flour≈ $0.50
• 🥛1/2 cup milk≈ $0.65
• 🍯1 tablespoon sugar≈ $0.10
• 🧂1/4 teaspoon salt≈ $0.10
• 🧈2 tablespoons butter≈ $0.65
• 🍯Confectioners' sugar (for dusting)≈ $0.25missing

Prices are rough US grocery estimates per ingredient and may vary by store and season.

1. 1

   Preheat oven to 425°F (220°C). Place an oven-safe 9-10 inch skillet (cast iron works best) in the oven to heat up.

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2. 2

   In a blender, combine eggs, flour, milk, sugar, and salt. Blend until smooth, scraping down the sides as needed. The batter should be thin, similar to crepe batter.

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3. 3

   Once the oven is preheated, carefully remove the hot skillet. Add the butter to the skillet and swirl to melt and coat the bottom and sides.

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4. 4

   Pour the batter into the hot, buttered skillet. Immediately return the skillet to the oven.

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5. 5

   Bake for 15-20 minutes, or until the edges are dramatically puffed up, golden brown, and crispy, and the center is set.

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6. 6

   Remove from the oven, dust generously with confectioners' sugar (if using), and serve immediately. It will deflate quickly once out of the oven.

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