Dutch Baby Pancake
- Cook Time: 20 mins
- Total Time: 20 minutes
- Yield: 2 1x
Ingredients
Scale
- 1/2 cup milk
- 2 eggs
- 1 teaspoon lemon zest, vanilla extract or both
- 1/4 teaspoon salt
- 1/2 cup AP flour
- 2 tablespoons butter
- powdered sugar
- lemon wedges
- Optional: jam or fruit for serving on top
Instructions
- Set oven to 425ºF
- Whisk together milk, egg, zest, salt until smooth. Whisk in flour until smooth.
- Melt butter in a 9-10 inch oven-proof skillet over medium heat. Once melted and hot, pour in the batter.
- Bake 20 minutes. Do not open the oven.
- When cooked, it will be very puffy and the edges a dark, golden brown. Serve at once before it deflates. It’s fun to tear off chunks but you can cut it like a pie if you must have manners.
- Serve with powdered sugar sprinkled on top, lemon wedges and/or jam
Find it online: https://hilahcooking.com/dutch-baby-pancake/