Tuesday, May 17, 2005

Dutch Baby Pancake

Dutch Baby Pancake (Adapted from Everyday Food)

For the batter

2 tablespoons unsalted butter
3 large eggs
3/4 cup milk
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla

For the topping

1 tablespoon granulated sugar
1 tablespoon fresh lemon juice
butter to serve

Preheat oven to 425 degrees.

In a medium cast-iron skillet, melt butter over medium heat - remove from the heat and set aside.

In a blender, add eggs, milk, flour, sugar, salt and vanilla. Blend until foamy, about 1 minute. Pour mixture into the skillet - place into the oven and bake until pancake is puffed and browned, about 16 to 20 minutes.

Remove from the oven and sprinkle with sugar and lemon juice - top with thin slice of butter to serve.

Makes about 2-4 servings.

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