Dutch Baby

Ingredients

For an 8" (3-4 qts.) cast iron or oven proof skillet:
1/3 cup butter
4 eggs
1 cup all purpose flour
1 cup milk
1 tsp. vanilla (optional)
Pinch grated nutmeg or cinnamon (optional)

For additional sizes, see chart in instructions.

Instructions

Pan Size	Butter	Eggs	Milk and Flour
2-3 qts.	1/4 cup	3	3/4 cup each
3-4 qts.	1/3 cup	4	1 cup each
3-4^1/2qts.	1/2 cup	5	1^1/4 cups each
4^1/2- 5 qts.	1/2 cup	6	1^1/2 cups each

Select the portions to fit your pan, and get out the ingredients you'll need.
Put butter in pan and set into a 425º preheated oven.
While butter melts, mix together your batter quickly...
Using a stand mixer or a wire whisk and a large bowl, beat eggs until light and lemony in color.
Mix or whisk in milk, then slowly add in flour. (Do not over mix.)

Remove pan from oven and pour batter into hot melted butter.
Return to oven and bake until puffy and well browned (about 20 to 25 minutes).
Dust with ground nutmeg and powdered sugar if desired and serve with fresh berries or a dollop of jam.