Low Sodium Classic Dutch Baby

Total time37 min

Prep time10 min

Cook time22 min

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Ingredients

4 servings

3 large eggs, room temperature
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
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¾ cup whole milk, room temperature
¾ cup all-purpose flour
1 tbsp granulated sugar
½ tsp vanilla extract
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp unsalted butter

For serving

2 tbsp powdered sugar, for serving
1 lemon, cut into wedges, for serving

Instructions

1
Place a 12-inch cast iron skillet on the center rack of the oven and preheat to 425°F (220°C). Let the skillet heat in the oven for at least 15 minutes while you prepare the batter.
2
Combine the eggs, milk, flour, granulated sugar, vanilla extract, and salt in a blender. Blend on high for 20–30 seconds until completely smooth and slightly frothy. Let the batter rest at room temperature for 5 minutes while the oven finishes preheating.

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