Start your day off right with our Baby Dutch Pancake! This fluffy, crispy golden brown edges and tender center, is a delightful twist on traditional pancakes, baked in a sizzling-hot buttered skillet. they’re light, yet very filling and crunchy. The best part is no flipping is required!
1. Combine milk, flour, eggs, sugar, vanilla extract, lemon zest, and cinnamon powder, then blend until well mixed and no lumps remain. 2. Pour the batter into a measuring cup, then let it rest for about 15-20 minutes to allow the liquids to be absorbed by the flour.
3. When ready to make the pancake, remove the skillet from the oven. Add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan. 4. Pour the batter onto the melted butter. Tilt to ensure the batter spreads evenly on all sides.
1. Bake at 200 degrees Celsius for 15-20 minutes until the Dutch baby puffs up and turns golden brown. 2. Serve with ice cream and fresh fruit slices. Yummy!