Dutch Baby Pancake

Dutch Baby Pancake

Blogger Cheri Liefeld of Adventures in the Kitchen shares her secret to the perfect German Dutch Baby pancake.

Prep Time

05

Minutes

Total Time

25

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.