Dutch Baby Pancake

A puffy oven-baked pancake with crisp edges and a custardy center, ready in minutes for a showstopping breakfast.

• 3 large eggs
• 0.5 cup all-purpose flour
• 0.5 cup whole milk
• 1 tbsp granulated sugar
• 0.5 tsp vanilla extract
• 0.25 tsp salt
• 3 tbsp butter
• 1 tbsp powdered sugar
• 1 tbsp lemon juice

Method

1. Place a 10-inch cast-iron skillet in the oven and preheat to 220C (425F).
2. Blend eggs, flour, milk, sugar, vanilla and salt until smooth, then let the batter rest for 5 minutes.
3. Carefully add butter to the hot skillet and swirl until melted and foaming.
4. Pour the batter into the skillet and bake for 18-20 minutes until puffed and golden at the edges.
5. Dust with powdered sugar and finish with a squeeze of lemon juice; serve immediately.