Dutch Baby Pancake

A recipe from the Mother's Day Collection by Tasty Tactics

Dutch Baby Pancake

Servings: 4

Prep Time: 5 minutes

Cook Time: 30 minutes

Ingredients (per serving)

• 3 Large eggs, at room temperature

• 1/2 Cup all purpose flour

• 1/2 Cup half & half or whole milk, at room temperature

• 1 Tablespoon sugar

• 1 Teaspoon vanilla

• 1 pinch nutmeg

• 4 Tablespoons butter, unsalted

• 1/5 Cup fresh strawberries, washed and sliced

• 2. Teaspoons lemon zest

• 1 Tablespoon powdered sugar

• whipped cream or maple syrup (optional)

• sprigs fresh mint (optional)

  
  

Directions

Heat oven to 425 degrees

Combine eggs, flour, half & half, sugar, vanilla and nutmeg in a food processor or blender and blend until smooth. Batter will be runny.

Place butter in a heavy 10-inch skillet and place in the oven. As soon as the butter is fully melted (not burning) carefully remove the pan using a hot pad and add the batter to the pan. Immediately return the pan to the oven and bake for 30 minutes, checking after 20 minutes until the pancake is golden and puffed in the center. If necessary, turn off the heat and return to the oven for 5 additional minutes.

Carefully remove the pan from the oven. Top with strawberries, lemon zest, mint and dust with powdered sugar. Slice into wedges to serve.