We were brainstorming a fun dessert idea that would provide an arresting “OOOOOH” when presented to our guests. We landed on the idea of preparing a Lemon Dutch Baby pancake. Here’s how we did it:
2/3 Cup Milk
1/2 Cup Flour
3 Tablespoons Sugar
1/2 Teaspoon Vanilla Extract
Pinch Kosher Salt
Zest and juice of one Lemon (divided)
Powdered Sugar (about two tablespoons sifted over top)
Preheat oven to 450º F and place a 12″ iron skillet in the oven to preheat. In a blender, blend eggs, milk, sugar, vanilla, salt and lemon zest. Blend on high until light and foamy. Add flour and continue to blend on low-speed until just combined. When pan and oven are preheated, pull out pan and melt butter until pan is coated. Immediately add contents of blender to the pan and put back into oven to bake for 15-20 minutes. The Dutch Baby is done when it is evenly brown and puffed. Pull out of oven and immediately squeeze the juice of 1/2 lemon and sift powdered sugar over the top. Serve with fresh berries.
We presented ours in the pan on a wood board in the center of our table. It disappeared in minutes!