Dutch Baby Pancake with Substitutions

Name: Dutch Baby Pancake with Substitutions Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: Ingredients:; Butter salted 1 tbsp (remove); Egg fresh 3 large (remove); Milk nonfat 1.25 cup (remove); Salt 1 tsp (remove); Vanilla Extract 1 tsp (remove); Lemon Juice 1 fl oz (remove); Lemon Peel 2 tbsp (remove); Powdered Sugar 3 tbsp unsifted (remove); Cornstarch 0.25 cup (remove); Flour white 1 cup (remove); Crisco Pure Vegetable Oil 2 tbsp

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 2

Ingredients

Ingredients:Butter, salted, 1 tbsp (remove)Egg, fresh, 3 large (remove)Milk, nonfat, 1.25 cup (remove)Salt, 1 tsp (remove)Vanilla Extract, 1 tsp (remove)Lemon Juice, 1 fl oz (remove)Lemon Peel, 2 tbsp (remove)Powdered Sugar, 3 tbsp, unsifted (remove)Cornstarch, 0.25 cup (remove)Flour, white, 1 cup (remove)Crisco Pure Vegetable Oil, 2 tbsp

Directions

Preheat the oven to 450 degrees. Spread the 2 tbl of oil in an oven-safe 10" skillet (or two 8" or less skillets), and place it in the over to preheat. Beat the eggs until fluffy, the add the milk and butter (melted then cooled). Combine the dry ingredients including the lemon zest, and add half of the wet ingredients. Beat until there are no lumps. Add the remaining wet ingredients. Pour into preheated pans, and bake for 15 to 20 minutes, until the top is brown. Spring with confectioner's sugar and lemon juice.
Serving Size:�2

Number of Servings: 2

Recipe submitted by SparkPeople user LVIALL.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving