| Dutch Baby Pancake |
Prep time:
Cook time:
Total time:
Serves: 1-2
Ingredients
- For the Batter Mixture
- 3 large eggs
- ¾ cup whole milk
- ½ cup all-purpose flour, (leveled)
- Pinch of salt
- ½ teaspoon vanilla extract
- 2 tablespoon sugar
- 1 tablespoon fresh grated lemon rind (optional)
- 1 tablespoons unsalted butter to grease skillet.
For the Toppings
- 1 tablespoon butter
- Squeeze of lemon juice
- Drizzle of honey or maple syrup
- Powdered sugar (icing sugar)
Methods
- Preheat oven to 420 F (215 C).
- In a blender, add eggs, milk, flour, salt, vanilla, and sugar. Blend until combined for about 1 minute.
- Heat a medium ovenproof skillet on the stove top and melt 1 tablespoon of butter over medium heat.
- Pour batter into skillet and bake in oven for 20 minutes or until pancake is puffed and golden brown,
- Add butter, lemon juice and sprinkle with powdered sugar
- Serve immediately
Notes
Be sure to use an oven safe skillet or a cast iron skillet that does not have any plastic handles.
It's important to preheat the skillet on a stove top and preheat the oven as you need the correct hot temperature in order for the pancake to rise properly.
For maximum rising, it is best to use room temperature eggs and milk but I have made successful ones with cold eggs and milk straight from the fridge.
It's normal for the pancake to sink down at the center once you remove it from the oven.
It's important to preheat the skillet on a stove top and preheat the oven as you need the correct hot temperature in order for the pancake to rise properly.
For maximum rising, it is best to use room temperature eggs and milk but I have made successful ones with cold eggs and milk straight from the fridge.
It's normal for the pancake to sink down at the center once you remove it from the oven.
Recipe by VeggieCravings at http://veggiecravings.com/dutch-baby-pancake/