Eggnog Dutch Baby
1 large Dutch Baby = 3-4 servings
½ cup flour
½ cup eggnog
1 tablespoon sugar
¼ teaspoon cinnamon
¼ teaspoon nutmeg (plus more for dusting)
4 tablespoons butter
Place a 10” cast iron skillet in the oven and preheat to 425 degrees.
In a blender, beat eggs, flour, eggnog, sugar, cinnamon and nutmeg until smooth.
Open the oven and add butter to the hot skillet. Allow the butter to melt in the oven, and then open the oven, quickly pour the batter into the pan and return the pan into the oven. Bake for 20 minutes until the eggnog dutch baby is puffed and golden. Lower the oven to 300 degrees and bake for five more minutes.
Remove the pancake, drizzle with maple syrup, a sprinkling of powdered sugar and a pinch of nutmeg. Slice and serve.