Dutch Baby Pancake

A simple blender batter of eggs, milk, and flour is poured into a screaming-hot buttered skillet and baked until it puffs dramatically into golden, custardy walls with crisp edges. Finished simply with lemon juice and powdered sugar, or fresh berries.

By YumYum Editorial · Breakfast & Brunch

Prep: 10 min · Cook: 20 min · Total: 30 min · Serves 4

Ingredients

• 3 large eggs, room temperature
• 1/2 cup whole milk, room temperature
• 1/2 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 4 tablespoons unsalted butter
• 1 lemon, halved
• 2 tablespoons powdered sugar
• 1 cup mixed fresh berries (optional)
• to taste Maple syrup, for serving

Instructions

1. Preheat the oven to 425°F with a 10-inch cast-iron skillet inside to heat up.
2. Combine the eggs, milk, flour, sugar, salt, and vanilla in a blender and blend until completely smooth, about 20 seconds.
3. Let the batter rest for 5 minutes while the skillet continues heating.
4. Carefully remove the hot skillet from the oven, add the butter, and swirl until melted and foamy.
5. Immediately pour the batter into the center of the skillet and return it to the oven.
6. Bake for 18-20 minutes without opening the oven door, until the pancake puffs dramatically and turns deep golden brown.
7. Remove from the oven, where it will begin to deflate slightly.
8. Squeeze fresh lemon juice over the top, dust generously with powdered sugar, and scatter with berries if using.
9. Slice and serve immediately with maple syrup.