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Bluestem Brasserie's co-owner Stacy Jed begged until her executive chef Sean Canavan put her favorite breakfast from her childhood on the menu. Dutch babies are thin pancakes that curl at the edges and puff up in the oven. Topped with powdered sugar and lemon or a seasonal fruit compote (such as pear with red wine, star anise, clove, and orange), they're sweet, warming, and perfect for a weekend brunch.
1/2 cup flour
1/2 cup milk
3 tablespoons melted butter, plus more for pan
1 teaspoon vanilla extract
1/8 teaspoon nutmeg
1/4 teaspoon salt
Powdered sugar for dusting
Fruit compote or maple syrup
1. Preheat a heavy iron or earthenware dish (about 8 inches in diameter) in a 375-degree oven.
2. In a bowl, whisk together flour, milk, melted butter, vanilla, and nutmeg.
3. In a separate bowl, whisk eggs, and then combine with flour mixture. Let batter rest for at least 30 minutes.
4. Brush baking dish with a generous coat of butter, and pour the batter in. Bake for 20 to 25 minutes until the sides have puffed up and the pancake starts to brown.
5. Dust generously with powdered sugar, and serve with lemon wedges and fruit compote or maple syrup.