Combine milk, flour, eggs, sugar, vanilla extract, lemon zest, and cinnamon powder, then blend until well mixed and no lumps remain.

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.

Preheat an oven safe skillet in the oven at 200 degrees Celsius.

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.

Pour the batter onto the melted butter. Tilt to ensure the batter spreads evenly on all sides.

Bake at 200 degrees Celsius for 15-20 minutes until the Dutch baby puffs up and turns golden brown.

Serve with ice cream and fresh fruit slices. Yummy!