Brown Butter Dutch Baby

From the kitchen of Carly

A nutty brown butter transforms this classic skillet pancake into something unforgettable. Eggs and milk create an airy, custardy interior that puffs dramatically in the oven, while caramelized sugar and reserved brown butter finish it off. Pure comfort, served straight from cast iron.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 tablespoons (1/2 stick) unsalted butter
  • 13 large eggs
  • 13/4 cup all-purpose flour
  • 13/4 cup whole milk
  • 11/4 teaspoon kosher salt
  • 11/4 cup plus 1 tablespoon sugar
  • 1divided

Instructions

  1. Preheat oven to 425°F. Melt butter in a medium cast-iron or ovenproof skillet over medium heat, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Swirl butter in skillet to coat sides of pan, then transfer half to a small bowl; set aside.

  2. Blend eggs, flour, milk, salt, and 1/4 cup sugar in a blender until pale and foamy, about 1 minute. Pour batter into hot skillet, then transfer to oven and bake until puffed and lightly browned, 15–20 minutes.

  3. Drizzle with reserved brown butter and sprinkle with remaining 1 Tbsp. sugar. Cut into wedges and serve.