Tuesday, March 9, 2010

Dutch Baby Pancake

3 TBS. butter, room temp
3 large eggs
3/4 cup milk
1/2 cups flour
1/4 tsp. salt
1 tsp. vanilla extract
1/4 cup PLUS 1 TBS. sugar
1 TBS/ fresh lemon juice

Preheat oven to 425. Melt 2 TBS. butter in two seperate non stick pie pans in oven, but do not burn.

In a blender, combine eggs, milk, flour, salt, vanilla and 1/4 cup sugar. Blend until foamy, about 1 minute. Pour batter into pie pans, dividing evenly. Bake until pancake is puffed and lightly browned, about 20 minutes.

When done, immediately sprinkle with 1 TBS spoon of sugar and lemon juice, or whatever your heart desires!

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