lemon dutch baby

when your kids want pancakes, but you have stuff to do! Dutch babies are really fluffy pancake with more eggs and less flour, that bakes and rises, or soufflés (literally French for to breathe or blow) in the oven. This recipe is from Molly Wizenberg’s A Homemade Life.

Dutch Baby Pancake
4 servings

2 Tbsp butter
4 large eggs
1/2 cup all purpose flour
1/2 cup milk
1/4 tsp salt

For the topping:
freshly squeezed lemon juice
granulated sugar

Preheat oven to 425 degrees. Put the butter in an 8 inch cast iron skillet and place over low heat. Alternatively, put the butter in a similarly sized cake or pie pan, and place it in the preheated oven for a few minutes. As the butter melts, use a pastry brush to coax it up the sides of the skillet or pan.

Meanwhile in a blender or food processor, mix together the eggs, flour, milk and slat until well blended.

Pour the egg mixture into the warmed skillet. Slide into the oven and bake for 18-25 mins. The mixture will rise and puff around the edges, like a bowl-shaped soufflé. The Dutch baby is ready when the center looks set and the edges are nicely risen and golden brown. 

Remove from the oven and drizzle - or splash, really abundance is good here - with lemon juice and sprinkle generously with granulated sugar (you want to add the sugar just before serving so the granules stay intact and make for an excellent texture in your mouth). Serve immediately.