Dutch Baby Pancake

On Sunday, May 10, 2009 by Registered Dietitian

Download / print this recipe

Ingredients
3 tablespoons unsalted butter, room temperature
3 large eggs
3/4 cup whole milk
1/2 cup all-purpose flour (spooned and leveled)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1/4 cup sugar
1 tablespoon powdered sugar
1 tablespoon fresh lemon juice

Preparation
Preheat oven to 425 degrees. In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium heat; set aside.
In a blender, combine eggs, milk, flour, salt, vanilla, and ¼ cup 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 1 tablespoon butter, and sprinkle with powdered sugar and lemon juice. Slice into wedges, and serve immediately.

Serves 4
Serving Size: ¼ Recipe

Nutrition Facts (per serving)

User Comments

Write a Comment
No Rating