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Dutch Baby Pancake

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

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 (5) 3 Reviews
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  • Prep Time 5 min
  • Total Time 25 min
  • Servings 4

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

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LOCATION

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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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