Dutch Baby Pancake

• servings: 6 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

6 large eggs

1 cup all purpose flour

1 cup whole milk

2 teaspoons vanilla extract

Pinch of sea salt

4 tablespoons salted butter, plus more for serving

Maple syrup

Powdered sugar

Lemon juice

Whipped cream

Fresh berries

Directions

Preheat the skillet and oven

Place a 12-inch cast iron skillet in the oven on the center rack. Preheat the oven to 425°F.

Blend the ingredients

Add the eggs, flour, milk, vanilla extract and salt to a blender and blend until smooth, about 1-2 minutes. Alternatively you can add the ingredients to a large bowl and whisk until smooth, 4-5 minutes.

Butter the skillet and add the batter

Carefully remove the skillet from the oven, add the butter and place it back in the oven. Once the butter is melted and bubbly, pour the batter into the skillet and bake until golden brown and puffy, about 20-25 minutes.

Serve and enjoy

Cut the pancake into 6 wedges and serve with desired toppings.

Nutrition

• Calories: 239
• Total Fat: 14 g
• Saturated Fat: 7 g
• Cholesterol: 209 mg
• Sodium: 166 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 9 g