Dutch Baby Oven Pancake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
2 tbsp Butter, salted 3 large Egg, fresh, whole, raw .75 cup Milk, 2%, with added nonfat milk solids, without added vit A 0.5 cup Flour - Gold medal all purpose flour .25 tsp Salt 1.5 tsp Vanilla Extract .25 cup Granulated Sugar 1 tbsp Butter, salted .5 tbsp, unsifted Powdered Sugar 1 fl oz Lemon Juice
Preheat oven to 425 degrees. In medium skillet or pie tin, melt 2 Tbsp bjutter over medium heat; set aside. In a blender, combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar. Blend until foamy, about 1 minute. Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes. Working quickly, dot pancake with 1 Tbsp butter, sprinkle with powdered sugar and lemon juice. Slice into wedges and serve immediately. Good topped with berries, whipped cream, yogurt etc.
Serving Size: 4 servings
Serving Size: 4 servings
Nutritional Info Amount Per Serving
- Calories: 264.1
- Total Fat: 13.1 g
- Cholesterol: 166.5 mg
- Sodium: 287.4 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 0.5 g
- Protein: 8.1 g
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