Dutch Baby Pancake


serves 2 for breakfast or 4 for dessert
This recipe makes an impressive breakfast with little effort. Top with fresh berries or sautéed apples and a dollop of whipped cream for a fast and fancy dessert.
3 Tbls.   unsalted butter 

4   eggs 

1/2 cup unbleached all-purpose flour 

1/2 cup  whole milk 

1  Lemon, sliced into wedges 

½ cup powdered sugar
  • Preheat the oven to 375°F. 
  • Melt the butter in a deep-dish pie pan and place in the oven for several minutes.
  • Whisk eggs in a medium bowl. When smooth add the flour and milk and whisk until mixture is well combined and no longer lumpy. 

  • Remove the pie pan (with the melted butter) from the oven.
  • Carefully pour the batter into the pie pan.
  • Bake for 30 to 35 minutes, until pancake is puffed and golden brown. 

  • Remove the pancake from the oven. Cut into wedges and transfer to a plate. Sprinkle with a squeeze of lemon juice and powdered sugar.


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