Dutch Baby Pancake

You’ll Need:

3 tablespoon butter
3 large eggs
3/4 cup milk
1/2 cup flour
1 teaspoon cinnamon
1/4 cup + 1 tablespoon sugar
1 teaspoon vanilla
1 tablespoon lemon juice

How To:

Preheat oven to 450F. In a medium cast iron skillet, melt 2 tablespoons butter over medium heat; set aside.

In a blender, combine eggs, milk, flour, vanilla, cinnamon, and sugar. Blend until foamy, about 1 minute. Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.

Working quickly, dot pancake with remaining butter and cinnamon, sugar, and lemon juice. Slice into 4 quarters and serve immediately. Once out of the oven, the pancake collapses quickly, so eat up!

Makes: 4 servings
Prep Time: 5 minutes
Chill Time: n/a
Cook Time: 25 minutes
Calories: 334

Adapted from Martha Stewart.

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