We had a little snowy Saturday morning the other day, so before we ran off to the kids’ basketball games, I made a Dutch Baby Pancake to go along with our breakfast. It had been a long time since I had made one of these oven pancakes, and I don’t know why??? They’re super easy and totally delish! I make mine very simple with just a hint of lemon. A very small hint. I just think the tiniest bit of lemon zest pairs perfectly with a dusting of powdered sugar. I bet you have all of the ingredients on hand to make yourself one right now. Enjoy!
This recipe makes one big Dutch pancake that serves about four.
2/3 cup milk
3/4 cup flour
1/2 teaspoon vanilla
1 tablespoon lemon zest (plus a bit more to garnish)
3 tablespoons butter
Powdered Sugar for dusting at the end
Place your cast iron skillet in the oven and turn the heat up to 450 degrees. Allow the skillet to get nice and hot. Meanwhile, make your pancake mixture. In a mixing bowl, beat together with an electric mixer your eggs and milk. Then, slowly beat in your flour followed by your vanilla. Stir in your lemon zest. At this point, your skillet is probably nice and hot. Open the oven and quickly remove the hot skillet. Add your butter to the skillet and let it melt in there really quickly. As soon as it melts, pour your pancake batter into the skillet and then return it to the oven to bake for 20 minutes. Remove the pancake from the oven (it will be really big and puffy but will fall slightly) and serve immediately with a bit more lemon zest on top and a sprinkling of powdered sugar.
So simple and a great little accompaniment to your morning coffee.