A couple of pantry staples and 20 minutes of your time can make sheltering in place downright pleasant – especially when someone else is doing the cooking!

Victor has wanted to make Dutch Baby’s for a while, now – and this morning was the perfect time to do it!

They’re ridiculously easy to make and absolutely delicious. I think you should head into the kitchen right this very minute and make one!

Dutch Baby

• 2 eggs
• 1/2 cup milk
• 1/2 cup sifted all-purpose flour
• 1 pinch ground nutmeg
• 1 pinch salt
• 1 tsp vanilla
• 2 tablespoons butter
• confectioners’ sugar for dusting

Directions

Place a 10 inch cast iron skillet inside oven and preheat oven to 475°F.

In a medium bowl, beat eggs with a whisk until light. Add milk and vanilla and stir. Gradually whisk in flour, nutmeg and salt.

Remove skillet from oven and reduce oven heat to 425°F.

Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.

Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.

A bit of raspberry jam and a drizzle of maple syrup finished it off.

We may be under a stay at home order, but that doesn’t mean we have to be heathens about it!