Dutch Baby Pancake

 

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

• 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.