Vanilla and Lemon Dutch Baby Pancake

Step 1

Preheat your oven to 450F. Place the skillet in the oven to heat it up while the oven warms.Melt 2.5 tbsp of butter in the microwave.

Step 2

In a mixing bowl, whisk three eggs. Add flour, lemon zest, milk, sugar, salt, and vanilla, and 2 tbsp of the melted butter. Whisk until well-combined, or combine in a food processor for an even smoother result.*

Step 3

Drizzle the remaining half tablespoon of the melted butter into the hot skillet until the surface is greased. Pour the batter into the hot, buttered skillet.Bake in the oven for 13-15 minutes, or until the dutch baby is puffy, and slightly golden brown on top.

Step 4

Squeeze a bit of fresh lemon juice on top of the pancake (at least 1 tbsp), add any left over lemon zest, and sprinkle with powdered sugar (about 1-2 tbsp). Serve with maple syrup, berries, whipped cream, or any of your other favorite puff pancake toppings.