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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
Course Dessert
Servings 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

Instructions
 

  • 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