This dish packs a serious wow factor when it comes out of the oven.
Its oven rise is impressive, but quickly sinks once it starts to cool down.
In the video version of this recipe, I show you how we used to serve this dish at the restaurant that made it famous in the town I lived in years ago.
We had to get this Dutch Baby Pancake out to the tables before it sank, and patrons loved to top it with sweet lemon butter they mixed up themselves while they waited.
I’ve included that in the recipe card, but this pancake is just as delicious topped with some butter and powdered sugar, or fresh fruit too.
If you don’t have a cast iron skillet yet, you can use a 10-12 inch casserole dish.
Dutch Baby Pancake with Sweet Lemon Butter
Ingredients
- 3 eggs
- 1/2 cup flour
- 1/4 cup sugar
- 1/2 cup milk
- 1 teaspoon vanilla
- dash of ground nutmeg (or a few scrubs of fresh nutmeg)
Instructions
- Preheat oven and 10 inch cast iron skillet to 425 degrees. (you can also use a 10-12 inch casserole dish if you don't have a cast iron skillet)
- Combine all ingredients in a blender until frothy, scraping sides down half way through to avoid dry pockets of flour.
- Melt a good pat of butter in the heated skillet, making sure a little butter makes it up the sides.
- slowly pour the pancake mixture into the hot skillet.
- Bake for 12-15 minutes.
- Serve immediately.
Notes
Sweet Lemon Butter
2 tablespoons soft butter
2 tablespoons powdered sugar
half of fresh lemon
Directions:
Squeeze lemon juice into small bowl. Add butter and sugar and mix well. Spread on pancake.
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