By Florence Fabricant | NYT Cooking
YIELD 4 servings
TIME 30 MINUTES
These are our Christmas morning tradition! German-style with lemon juice and powdered sugar... or maple syrup and fresh fruit!
From NYT Cooking - "This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss."
3 large eggs
1/2 C. all-purpose flour
1/2 C. milk, preferably whole
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter
2 tablespoons lemon juice (optional)
1/2 C. fruit jam (optional)
2 tablespoons confectioner’s sugar
Heat oven to 425 F.
In a large bowl, whisk the eggs to combine. Add the flour and whisk until smooth.
Add the milk, salt, and vanilla and mix until incorporated; set aside.
Add the butter to a large (9”) cast-iron skillet and transfer to oven until butter melts.
Remove from oven and quickly pour the batter into the hot skillet.
Return to oven and bake until the pancake is puffed and golden, 10-15 minutes.
Lower oven temperature to 300 degrees and bake 5 minutes longer.
Drizzle the lemon juice (if using) evenly over the top.
Sprinkle with the confectioner’s sugar.
The savory versions of this look great too!!!
Dutch Baby With Bacon & Camembert
Dutch Baby With Herbs & Parmesan