German Pancake or Dutch Baby
| | German Pancake or Dutch Baby |
Ingredients
- ⅔cup milk(at room temperature)
- 3large eggs(or 4 medium eggs, at room temperature)
- ½tsp pure vanilla extract
- ½cup all-purpose flour
- ½tsp salt
- 4tbsp clarified butter(divided)
- ½ lemon(juiced)
- powdered sugar(for dusting)
Instructions
- Preheat oven to 425ºF. If using a cast iron skillet, place it in the oven while preheating. With a whisk, blender or electric mixer, blend together milk, eggs, vanilla extract, flour, and salt until batter is smooth and lump-free. Melt 3 tbsp of clarified butter (or regular butter, if you choose) in the preheated 10-12″ cast-iron skillet. Pour batter into the center of the skillet. Bake for 20-25 minutes, or until pancakes is golden-brown and puffy around the sides and middle. When done, serve immediately. Finish with 1 tbsp of melted butter, fresh lemon juice, and powdered sugar.