Quarantine Eats: Dutch Baby Pancake

Dutch baby pancakes can be made sweet or savory. I went with both! Shredded gruyere cheese on one half, Nutella on the other!
2 tablespoons unsalted butter
4 large eggs
1/2 cup (65 grams) all-purpose flour
1/2 cup milk (ideally whole milk but most varieties will work)
1/4 teaspoon kosher salt

1 - Heat oven to 425 degrees F with one 12-inch round ovenproof skillet inside.

2 - In a large bowl, beat eggs thoroughly with a whisk or fork. Add salt and flour, whisk until lumps disappear. Add milk, whisking until smooth. If you know you’d like your pancake to end up sweet, you can add 1 tablespoon granulated sugar to the batter; if you know you’d like it to be savory, you can add freshly ground black pepper.

3 - When oven and baking vessel are fully heated, wearing potholders, carefully remove skillet(s) or baking dish from the oven. Melt butter inside and roll it around so it goes up the sides, too.

3 - Pour batter into buttered dish and return it to the oven. Bake for 12 to 13 minutes to start, and then in additional 1 to 2 minute increments until the edges are deeply golden brown and the centers are just beginning to color. Have your finishes ready to go. Transfer to a cooling back or trivet to add toppings. Eat immediately; these pancakes are best hot from the oven.

Recipe from Smitten Kitchen