It’s a Dutch Baby, baby.
Let me wake you up with some french press coffee. Let me seal the deal with a dutch baby pancake drizzled with fresh lemon juice and butter and dusted ever so gently with powdered sugar.
Ingredients
2 eggs
1/2 cup flour
1/2 milk
1/2 tsp salt
1 tsp vanilla
3 TBS melted butter divided (2 and 1)
Preheat a 9” cast iron skillet in a 375* oven. While the oven and skillet are heating add all the ingredients including 2 TBS melted butter into a blender and give a good wiz for 30 sec or so. Carefully remove the cast iron skillet from the oven and brush with remaining 1 TBS of butter. Pour the batter into skillet and return to the oven for 25-30. The pancake will rise with funny large bubbles as it bakes but fall again as it cools. Serve with powdered sugar and fresh squeezed lemon juice.
Serves 1 or 2
Ingredients
2 eggs
1/2 cup flour
1/2 milk
1/2 tsp salt
1 tsp vanilla
3 TBS melted butter divided (2 and 1)
Preheat a 9” cast iron skillet in a 375* oven. While the oven and skillet are heating add all the ingredients including 2 TBS melted butter into a blender and give a good wiz for 30 sec or so. Carefully remove the cast iron skillet from the oven and brush with remaining 1 TBS of butter. Pour the batter into skillet and return to the oven for 25-30. The pancake will rise with funny large bubbles as it bakes but fall again as it cools. Serve with powdered sugar and fresh squeezed lemon juice.
Serves 1 or 2
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