Dutch Baby Pancake
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This puffy baked treat is a breeze to make because you whirl the batter together in the blender. Once out of the oven, the pancake collapses quickly, so have your forks ready.
Ingredients
3 tbsp. unsalted butter
3 large eggs
3/4 c. whole milk
1/2 c. all-purpose flour (spooned and leveled)
1/4 tsp. salt
1/2 tsp. pure vanilla extract
1/4 c. sugar
1 tbsp. sugar
1 tbsp. fresh lemon juice
Instructions
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 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 1 tablespoon butter, and sprinkle with 1 tablespoon sugar and lemon juice. Slice into wedges, and serve immediately.
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