I know what you’re thinking, again with the dutch baby?! But I promise you, this is the most versatile and easy breakfast or brunch recipe! Everyone is happy with this extra fluffy pancake!
Ingredients
- 3 eggs
- 1/2 cup flour
- 1/2 cup milk
- 1/4 cup sugar
- 2 Tbsp butter
- 1 tsp vanilla
- 1 tsp lemon zest
Lemon Glaze
- 1 tsp milk
- 1 tsp vanilla
- 2 tsp lemon juice
- 1 cup powdered sugar
Directions
- Preheat oven to 450*
- Place butter in a 10 or 12-inch cast iron skillet and place in oven while preheating (pictured above are two 6-inch skillets, 1 Tbsp of butter in each)
- Whisk eggs and milk together until fully combined
- Whisk in flour, sugar, vanilla, and lemon zest until there are no clumps and it is a frothy texture
- When oven is preheated, remove skillet and coat sides with butter
- Pour batter into hot skillet and place in oven for 15 minutes
- While dutch baby is baking, make the lemon glaze
- Whisk together powdered sugar, milk, vanilla, and lemon juice until desired consistency is reached
- Take dutch baby out of the oven and drizzle with glaze
- Top with fresh cut strawberry for an additional burst of flavor! Enjoy while warm
Stephani's Kitchen 