Dutch Baby Batter

Source: Ray Walker (Owner Walker Bros. The Original Pancake House)
Yield: Four 8" pancakes or two 12" pancakes

• 4 tsp. clarified butter
• 8 oz. skim milk
• 4 oz. heavy whipping cream
• 12 large eggs
• 1/2 cup powdered sugar
• 2 cups flour
• 1 tsp. salt
• dash nutmeg

Directions:

Mix milk, cream, and eggs in a large bowl using a wire whisk.  Mix in the sugar then the flour until there are no lumps. Add the salt and nutmeg, mix until smooth

Place 1 tsp. of clarified butter (non-clarified butter will burn) in an 8" Teflon coated warm skillet.  Let butter melt and move skillet to have butter coat entire cooking surface.  Pour 10 oz. of batter into the skillet and place into a 400º preheated oven.  Let cook for 8-10 minutes in a convection oven or 25-30 minutes in a conventional oven until it is nicely browned.  As the edge of the Dutch Baby firms up and rises at at least and edge higher than the pan, gently spin it in the pan to loosen any friction and encourage a higher rising edge.  It may rise as high as 8", so plan your oven space accordingly.

This recipe yields 4 Dutch Baby pancakes using 8" skillets.  You may cook 2 at a time in the oven, paying close attention to the color and cooking.  You may also cook a larger Dutch Baby in a 12" skillet using twice the butter and batter.