Dutch Baby Pancake
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Cheri Liefeld
Created Nov 16, 2011
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.
Dutch Baby Pancake
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- Prep Time 5 min
- Total 25 min
- Servings 4
- Ingredients 7
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
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 425°F. Place butter in 10- to 12-inch ovenproof skillet; place in oven to melt.
-
Step2In small bowl, beat eggs, milk, lemon peel and almond extract with whisk. Add flour; mix until batter is smooth. Pour into hot skillet.
-
Step3Bake 20 minutes or until pancake is puffed and brown.
-
Step4Squeeze juice from quartered lemon over top of pancake; sprinkle with powdered sugar. Serve immediately.
Nutrition
Nutrition Facts are not available for this recipe
Recipe Tips
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