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Dutch Baby Pancake

This Dutch Baby Pancake (German Pancake) is a light fluffy puffed pancake that is sinfully delicious! It is so easy to make and requires the simplest ingredients!
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 2
Course: Dessert
Ingredients Method

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

Method
 

  1. Preheat oven to 420 F (215 C).
  2. In a blender, add eggs, milk, flour, salt, vanilla, and sugar. Blend until combined for about 1 minute.
  3. Heat a medium ovenproof skillet on the stove top and melt 1 tablespoon of butter over medium heat.
  4. Pour batter into skillet and bake in oven for 20 minutes or until pancake is puffed and golden brown,
  5. Add butter, lemon juice and sprinkle with powdered sugar
  6. Serve immediately