B vitamins enhance your baby’s cell, brain, and nervous system development.
SERVES 3
WHAT’S a Dutch baby pancake? It’s one big pancake that’s baked in the oven on high heat. Making the perfect puffed pancake can be hit-or-miss endeavor, so here are some cooking tips for success. The order in which you mix these ingredients is very important: the wet ingredients should be mixed before you add the dry ingredients, or the pancake may not rise sufficiently. A well-seasoned 12-inch cast-iron skillet works best and allows you to cut the pancake in the pan without damaging the finish. This pancake does not work well in a regular cake pan, so please don’t attempt to use one. And finally, this pancake must be baked on the lowest oven rack to make it rise properly.
½ cup milk, warmed slightly
2 large eggs
½ cup unbleached all-purpose flour
Pinch of ground cinnamon
½ teaspoon grated lemon zest (optional)
1 tablespoon unsalted butter
½ cup fresh blueberries, plus more for serving
2 tablespoons confectioners’ sugar, for dusting, or to taste
• Position an oven rack on the lowest rung and preheat the oven to 425°F.
• Whisk the milk and eggs in a bowl until foamy. Add the flour, cinnamon, and lemon zest, if using, and mix until smooth.
• Melt the butter in a large, ovenproof skillet over medium-high heat. Swirl the butter around the pan to make sure it coats the bottom and sides. Pour the batter into the pan, sprinkle it with the blueberries, and increase the heat to high. Cook for 1 minute, then transfer the skillet to the oven and bake for 15 minutes, or until puffed and golden brown.
• Remove the pancake from the oven, sprinkle with the confectioners’ sugar, and serve immediately with additional berries.
One third of the pancake: Calories: 212 cals; Protein: 8 g; Carbohydrates: 26 g; Fat: 9 g; Fiber: 1 g; Sodium: 66 mg; B12: 0.5 mcg; Niacin: 3 mg; Riboflavin: 0.3 mg; Selenium: 19 mcg; 2 CARBS