Dutch Baby PancakeOmg!! Please do share!
1 large egg (beaten)
1/4 cup milk
1/4 ts vanilla (or almond extract)
1/4 cup flour (all-purpose)
2 tsp butter
Optional: 1/2 tsp lemon zest
Optional: 1/2 tsp lemon juice
Optional: sprinkle of confectioners' sugar
Optional: 1 cup of fresh fruit or preserves
Optional: syrup
Preheat the oven to 425 F.
In a small bowl, combine the egg, milk, extract, and lemon zest, if using. Whisk to blend thoroughly. Whisk in the flour until smooth.
Use a shallow container with sides no more than 3 inches high, such as a small saucepan with ovenproof handle, or an oven-safe ramekin. A 5-inch cast iron skillet was perfect for one pancake.
Put the pan in the hot oven and melt 2 teaspoons butter.
With a potholder or oven mitt, swirl pan to coat the entire bottom and sides with the melted butter. Pour the batter into the pan and place in the hot oven. Bake the pancake for about 10 minutes, until puffed and golden brown.
Remove the Dutch baby from oven; squeeze a little fresh lemon juice over it if desired. Serve it sprinkled with powdered sugar or top with fresh fruit, syrup, or preserves.
This recipe makes one serving, but you can easily scale it up for two or more people.
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To me, it looks like a cartoon dog running. Tail to the left. I'd say it looks like a rat, but the tail is too thick.