Dutch Baby Pancake
A fluffy oven-baked pancake that combines a custardy center with crisp edges, elevated by a hint of lemon zest—perfect for a cozy breakfast or brunch.
Ingredients
Instructions
Preparation
Place the eggs in a blender and blend on medium-high speed until frothy and fluffy, about 45 seconds.
Add flour, milk, lemon zest, sugar, salt, and vanilla; blend until combined. Scrape the blender if needed to ensure there are no dry pockets of flour.
Set aside batter to rest for 15 minutes at room temperature.
Baking
Preheat the oven to 400°F (204°C).
Place butter in a 10-inch oven-safe skillet and melt in the oven for 5 minutes.
Remove from the oven and use a pastry brush to spread melted butter evenly up the sides of the pan.
Pour the batter into the center and bake for 15 minutes. Reduce temperature to 350°F (177°C) and bake for another 10 minutes, until browned.
Remove from the oven and cool for 5 minutes before adding desired toppings. Slice and serve.
Nutrition
- Serving Size
- 1 g
- Calories
- 270 kcal
- Carbohydrate Content
- 22 g
- Protein Content
- 8 g
- Fat Content
- 16 g
- Fiber Content
- 0.5 g
- Sugar Content
- 10 g
