GERMAN PANCAKE aka DUTCH BABY

GERMAN PANCAKE
3 eggs, room temperature
1/2 cup milk
3/4 cup flour
1/2 teaspoon salt
1/4 cup butter, melted
1 teaspoon vanilla
Juice of 1 lemon
Powdered Sugar

  • Preheat oven to 450°.
  • Coat the inside of an ovenproof 12 inch skillet with the melted butter. Be sure to remember to edges and sides.
  • In a mixing bowl beat the eggs until well blended.
  • Add the milk and blend again.
  • Sift together the flour and salt and gradually fold into the egg mixture.
  • Add the melted butter and vanilla, blend until smooth.
  • Pour batter into the buttered skillet.
  • Bake 15 minutes until puffed and golden.
  • Reduce heat to 350 minutes and bake another 10 minutes until pancake has billowed high and turned golden brown.
  • Sprinkle with lemon juice and powdered sugar. You can also use regular maple syrup or molasses or I especially like it with Blackberry Pineapple Dipping Sauce or Lemon Curd.
  • Serve immediately.

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