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Dutch Baby Pancake
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Prep Time:
5 minutes
5 minutes
Total Time:
25 minutes
25 minutes
Whip up fluffy Dutch Baby Pancakes in 25 minutes. Top with powdered sugar for a golden-brown delight.
Ingredients:
- 3 eggs
- 2/3 cup milk, room temperature
- 2/3 cup Gold Medal™ all-purpose flour
- 2 to 3 teaspoons grated lemon peel
- 1 teaspoon almond extract
- 1 lemon, quartered
- Powdered sugar
Instructions:
- Preheat oven to 425°F and melt butter in a 10- to 12-inch ovenproof skillet.
- In a small bowl, whisk together eggs, milk, lemon peel, and almond extract until combined. Add flour and mix until the batter is smooth. Pour the batter into a hot skillet.
- Bake for 20 minutes or until the pancake is beautifully puffed and golden brown.
- Drizzle freshly squeezed lemon juice over the pancake quarters and dust with powdered sugar. Serve promptly.
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