Dutch Baby Pancake

I make this every Sunday for my family. It has become a favorite because it’s easy, fast and delicious. It can be customized, too — try topping it with fresh herbs or pesto to make a savory one. Sometimes, when Garrett is working late or is on-call, I’ll make one for dinner and Rowan and I will finish it in minutes :) It is also very forgiving, so if you leave it in the oven too long, it just continues to puff up and get more golden, and of course, still tastes delicious. I love that about baking eggs, I find that they are very hard to mess up. Enjoy!

What you need:

3 Tablespoons butter
½ cup whole milk
2 eggs
½ cup AP flour
1 Tablespoon sugar
½ teaspoon almond extract
¼ teaspoon lemon zest

Preheat oven to 425 degrees.

Place butter in cast iron skillet and place in oven. This allows for the pan to be hot and the butter to melt before adding your mixture. In large mixing bowl, whisk all ingredients together until smooth.

When oven has reached 425, carefully remove the skillet and swirl the pan to coat the surface completely with butter. Immediately pour the batter in and place back in oven. In about 10 minutes, the pancake will be puffed up and golden. Enjoy with maple syrup, yogurt, powdered sugar, jam or your favorite topping!