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Dutch Baby Pancake

 5 Ratings
3 Comments
  • Prep Time 5 min
  • Total Time 25 min
  • Servings 4

On the breakfast table in just 25 minutes, our Dutch Baby Pancakes are baked to puffy, golden-brown perfection. Sprinkle with powdered sugar and serve immediately.

Cheri Liefeld Recipe by Cheri Liefeld
November 16, 2011

Ingredients

3
eggs
2/3
cup milk, room temperature
2/3
cup Gold Medal™ all-purpose flour
2
to 3 teaspoons grated lemon peel
1
teaspoon almond extract
1
lemon, quartered
Powdered sugar

Directions

  • 1 Heat oven to 425°F. Place butter in 10- to 12-inch ovenproof skillet; place in oven to melt.
  • 2 In small bowl, beat eggs, milk, lemon peel and almond extract with whisk. Add flour; mix until batter is smooth. Pour into hot skillet.
  • 3 Bake 20 minutes or until pancake is puffed and brown.
  • 4 Squeeze juice from quartered lemon over top of pancake; sprinkle with powdered sugar. Serve immediately.

Expert Tips

If your milk is cold, microwave on High for 30 seconds to warm up.

For an easy way to make, place all the ingredients in a blender and blend until smooth.

Nutrition Information

No nutrition information available for this recipe.

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