Dutch Baby Pancake

I'd never heard of a dutch baby pancake before...

But just as I was starting to think about New Year's Day breakfast, Martha, bless her heart, sent me this recipe and it sounded like the perfect way to start off the new year...


And it turns out it was.

Dutch Baby Pancake
courtesy of Martha Stewart

NOTE: I'm providing the recipe as we followed it, but next time I make this, I'll probably cut the lemon juice by 25%. It was good, don't get me wrong, but just a little too much lemon for our personal tastes.  Also, Martha claims this serves 4.  I say, 4 children, maybe, but for adults?  2 of us had no problem finishing this whatsoever...

3 tbsp butter, divided

3 eggs
3/4 c whole milk
1/2 c all-purpose flour
1/4 tsp salt
1/2 tsp vanilla extract
1/4 c plus 1 tbsp sugar, divided

1 tbsp fresh lemon juice


Preheat oven to 425°.

In an oven-safe, medium-sized skillet, melt 2 tbsp butter over medium heat and then set aside.

In a blender, combine eggs, milk, flour, salt, vanilla, and 1/4 c sugar. Blend until foamy, 30 seconds to 1 minute, depending on the power of your blender.

Pour batter into skillet and place skillet in the oven.

Bake ~ 20 minutes or until pancake is puffed and lightly browned.

While baking, cut the remaining tbsp of butter into small bits.

Once the pancake is cooked, remove from oven and dot with the butter bits.

Sprinkle with remaining tbsp of sugar and lemon juice.

Slice into wedges and serve immediately.

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