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Breakfasts

Dutch baby

Dutch baby
Kirk McKoy / Los Angeles Times

Fall is the harvest season, right? That's especially true when it comes to cookbooks, which every year arrive in a seasonal flood that puts apples and pears to shame. By some counts, as many as three-fourths of all cookbooks in ... Read more

Total time: 35 minutes | Serves 8 to 10
  • 1/2 cup (1 stick) butter
  • 4 eggs
  • 1 cup (4.25 ounces) flour
  • 1 cup milk
  • 1/2 cup sugar, preferably brown

Step 1Heat the oven to 425 degrees. Melt the butter in a large cast iron skillet.

Step 2In a medium bowl, whisk together the eggs, flour, milk and sugar. Pour the batter into the hot skillet and place the skillet in the oven. Bake until puffed and golden brown, 20 to 25 minutes.

Step 3Remove from the oven and serve immediately.

Note: Adapted from "The Lost Art of Real Cooking" by Ken Albala and Rosanna Nafziger. Dutch Baby can be served with such toppings as cinnamon, yogurt, maple syrup, honey and marmalade.

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