Dutch Baby Pancake

Dutch Baby Pancake

Dutch Baby Pancake

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  • 2 eggs
  • 1/2 cup milk, at room temperature
  • 1 tablespoon butter, melted
  • 1/2 cup all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • Oil, for pan


Preheat oven to 425° F.

Whisk eggs in a bowl until light and frothy. Stir in milk and butter.

In a separate bowl, combine flour, sugar, lemon zest and salt. Whisk 1/3 of the milk mixture into the flour mixture, until no lumps remain. Slowly whisk in remaining milk mixture.

Lightly oil a 9- or 10-inch ovenproof skillet (cast iron works great) and place in the oven until very hot. Carefully remove the skillet from the oven and pour the batter into the skillet.

Bake until crisp and golden, about 20 minutes. Transfer to a wire rack and let cool 10 minutes. Cut into wedges, and serve (see note).

Special notes:

For a sweet version: add 1 teaspoon vanilla extract to milk mixture. Serve with apple slices sautéed in butter and brown sugar or dollop with jam and dust with powdered sugar.

For a savory version: fold in to the batter after whisking in the last of the milk mixture 1/4 cup grated cheese, 1/4 cup chopped ham (optional) and 2 tablespoons chopped chives.

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