Dutch baby pancake
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Serves 4; Prep time: 5 min; Total time: 25 min Servings


    • 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


Baking Directions:

Preheat oven to 425°. In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons 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 1 tablespoon butter, and sprinkle with 1 tablespoon sugar and lemon juice. Slice into wedges, and serve immediately.