Low FODMAP Classic Dutch Baby
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Learn more →Ingredients
4 servings
- 3 large eggs, room temperature
- ¾ cup whole milk, room temperature
- ¾ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tbsp granulated sugar
- ½ tsp vanilla extract
- ¼ tsp fine salt
- 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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