{b}A Dutch Baby Pancake is an impressive, yet easy way to start your morning. It puffs up big and fluffy. The traditional topping for this pancake is nothing more than a squeeze of lemon juice and some confectioner's sugar.You may also use syrup or jams.
1/2 cup all purpose flour 2 T sugar 1/4 tsp. salt 2 eggs 1 tsp. vegetable or canola oil 1/2 cup milk 1/4 tsp. cinnamon 1/8 tsp. nutmeg 1 tsp. vanilla extract 2 tsp. butter
Makes 1 large pancake (serves 2)
Pre-heat oven to 425°F.
Mix dry ingredients together, set aside. Whisk remaining ingredients together. Gradually beat dry ingredients into egg mixture until smooth.
Wrap handle of a medium non-stick skillet with foil. Melt butter in skillet and coat evenly. Pour batter into skillet and bake for 20 minutes. Reduce heat to 350°F and bake for an additional 3-5 minutes or until puffed and golden brown. Carefully remove pancake from skillet, cut in half, sprinkle with lemon and confectioner's sugar if desired and serve.
