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Dutch Baby Pancake

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Description

Ingredients:

2/3 cup milk room temperature
1/2 cup all-purpose flour
3 large eggs, room temperature
1/2 teaspoon Saigon Cinnamon
1/4 teaspoon Madagascar Vanilla Extract
1/4 teaspoon Kosher Flake Sea Salt
3 tablespoons butter
1 tablespoon butter
1/2 Meyer lemon, juiced
1 tablespoon confectioners' sugar, or to taste

Optional toppings:
Strawberries
Blueberries
Raspberries
Maple Syrup

Directions:

Preheat oven to 425 degrees.

Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth.

Melt butter in a 10-inch cast-iron skillet over high heat until bubbling; pour batter into the center of the skillet.

Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners' sugar.

Recipe can easily be doubled and cooked in a 9 x 13 baking dish for a larger group.

 

 

 

 

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