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Dutch Baby Pancake
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Serves 4

Comments
From a Martha Stewart recipe. I made it in a glass dish, but the best results are with a cast iron skillet.



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 plus 1 tablespoon sugar
1 tablespoon fresh lemon juice

Directions
  • Preheat oven to 425°.
  • In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons of butter over medium.
  • Set aside.
  • In a blender, combine eggs, milk, flour, salt, vanilla and 1/4 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 the remaining tablespoon of butter, and sprinkle with 1 tablespoon sugar and lemon juice.
  • Slice into wedges, and serve immediately.

The Cook:  Dave Ferguson Keywords: breakfast, pancakes, skillet dish
Category: Breakfast
Cookbooks: Loved by Dave Ferguson
Recipe #479 was added on February 25, 2009 by deebeeeff and last updated on November 05, 2021.
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