Ingredients
- 5 eggs beaten
- 1 cup whole wheat pastry flour
- 2/3 cup whole or 2% milk
- ¼ cup heavy cream
- ½ teaspoon kosher salt
- 3 tablespoons unsalted butter
Instructions
- Preheat oven to 425 degrees F.
- In a bowl, mix together eggs, flour, milk, cream, and salt.
- In a 12-inch oven-safe skillet over medium heat, add the butter and melt. Pour the batter into the hot skillet and transfer to the oven.
- Bake until the dutch baby pancake puffs up around the edges and turns golden brown, 20 to 25 minutes.
- Serve with jam, fruit, maple syrup, and plain yogurt.