The Dish | Dutch Baby German Pancakes

This makes a fun, festive breakfast. Make sure to gather everyone around as soon as it comes out of the oven, because it will puff up magnificently, and then shrink back down. 

INGREDIENTS:

• 3 Tbs butter
• 2 eggs, at room temperature
• 1/2 cup milk
• 1/2 cup flour
• 1/4 cup sugar lemon zest (optional)
• Lemon wedges
• Powdered sugar for dusting
• Hot maple syrup or jam, for serving

DIRECTIONS:

• Preheat oven to 425*.
• Mix egg in a blender for 1 minute. Gradually add milk, then and add flour, sugar, and lemon zest, if using, and continue in the blender for 30 seconds longer. (If you are using a handheld mixer, beat eggs until lemon color and continue the same way.) 
• Put the butter in a 10″ oven proof frying pan, cast iron works great. Place the skillet on the stove over medium heat until the butter is melted. Tilt the skillet so that the butter coats the sides.
• Pour the egg mixture into the skillet and cook, without stirring, for 1 minute.
• Place the skillet in the oven and bake until the pancake is puffed and golden, 12-15 minutes.
• Serve immediately with powdered sugar sprinkled on the top, and lemon wedges, hot maple syrup, or jam.

NOTE: You can double the recipe, just use a larger frying pan. You can also do it in a Pyrex baking dish, but it won’t look as pretty.