How to make the best dutch baby pancake! With optional honey roasted rhubarb and powdered sugar on top. An easy and impressive weekend breakfast or brunch!
Preheat oven to 350 degrees F.
Toss the rhubarb and honey together in a medium bowl until evenly coated. Cover a baking sheet with parchment paper and spread out rhubarb evenly. Place in the heated oven, along with a 12″ cast-iron skillet. Roast rhubarb for 15 minutes, stirring halfway. Remove and set aside to cook the pancake. Increase the heat to 450 degrees F to preheat the skillet.
If you are skipping the rhubarb topping, preheat the oven to 450 degrees F and heat a cast iron skillet in the oven.
Prepare your dough. Whisk together the flour, sugar, cinnamon, salt, and nutmeg in a bowl, mixing well. Add the eggs, milk, 1½ Tablespoons of the butter, and the vanilla and whisk until smooth.
When skillet is heated, carefully remove it from the oven and lower the oven temperature to 425 degrees F.
Add the remaining 2½ Tablespoons of butter to the skillet, swirl to coat the bottom, and then pour the batter into the skillet. Quickly but carefully return the skillet to the oven and bake for 10 to 12 minutes, until puffed and golden brown.
Carefully remove the skillet from the oven. Generously dust the top of the “bubble” with confectioners’ sugar, top with rhubarb, and serve immediately.
*2 small rhubarb stalks will yield about 1 heaping cup of chopped rhubarb
**If using salted butter, omit the salt in the dutch baby batter