Dutch Baby Pancake

Description: This Dutch Baby Pancake is a delightfully puffy pancake that’s easy to make. It’s topped with Meyer lemon juice and a dusting of confectioners’ sugar, making it a perfect breakfast treat.

Ingredients

• 3 large eggs, room temperature
• 2/3 cup milk, room temperature
• 1/2 cup packed all-purpose flour
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 tablespoons clarified butter
• 1 tablespoon butter
• 1/2 Meyer lemon, juiced
• 1 tablespoon confectioners’ sugar, or to taste

Instructions

1. Preheat the oven to 425 degrees F (220 degrees C).

2. In a blender, blend the eggs, milk, flour, vanilla, and salt until the batter is smooth.

3. In a 10-inch cast iron skillet, melt the clarified butter over high heat until it starts to bubble.

4. Pour the batter into the center of the skillet.

5. Bake in the preheated oven until the pancake is puffed and golden, which takes about 20 to 25 minutes.

6. Remove the skillet from the oven and brush the pancake with 1 tablespoon of butter.

7. Drizzle the lemon juice over the top of the pancake.

8. Dust the Dutch Baby Pancake with confectioners’ sugar to your taste.