Dutch Baby Recipe (Pancake)

This delicious breakfast dish is known as a Dutch baby. It looks impressive, but it’s surprisingly easy to make! Blend up a thin batter, pour into a hot skillet, and bake. Like a popover or Yorkshire pudding, this eggy batter puffs up as it bakes, then falls once it’s out of the oven. The result: A beautifully wrinkled, light and airy pancake, with the tender texture of a crepe that’s ready for all your favorite sweet or savory toppings.

• 3 large eggs, at room temperature
• 3/4 cup (94g) all-purpose flour
• 3/4 cup (180ml) whole milk, at room temperature (or nondairy)
• 1 teaspoon lemon zest
• 2 Tablespoons (25g) granulated sugar
• pinch salt
• 1/2 teaspoon vanilla extract
• 3 Tablespoons (43g) unsalted butter

• 2 Tablespoons confectioners’ sugar, for sifting
• Optional toppings: berries, whipped cream, maple syrup, and/or strawberry sauce