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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 Ratings)

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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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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

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.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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Posted 4/22/2012 1:43:08 AM REPORT ABUSE Sharra_kitty said:

Rating:

marylul: A deep dish pie plate should work fine. My Swedish great grandmother would serve this with a sweet fruit topping (think pie filling). I went with strawberries and yogurt like I do her Swedish Pancakes (crepes).

This reply was: Helpful Inspiring

Posted 3/15/2012 8:32:06 AM REPORT ABUSE marylul said:

Rating:

Hi, I have been looking for this recipe for years. I can't wait to try it but I don't have a cast iron skillet to use. I don't know if any of my other skillets can be put in the oven at that tempeture. Can you tell me what else I can use? Thank You marylul

This reply was: Helpful Inspiring