Ingredients:

  • 3 large eggs, room temperature
  • 3/4 cup (180 ml) whole milk (or 3/4 cup [180 ml] milk alternative)
  • 3/4 cup (95 g) all-purpose flour, sifted or whisked
  • 2 tablespoons (25 g) granulated sugar
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract (optional)
  • 2 tablespoons (30 g) unsalted butter (for batter/skillet)
  • 2 tablespoons (30 g) unsalted butter for skillet
  • Zest of 1 lemon (optional)
  • 2 tablespoons (15–20 g) powdered sugar, for dusting
  • 1 tablespoon (15 ml) fresh lemon juice, for finishing (optional)
  • Fresh berries or sliced fruit (optional)
  • Maple syrup or honey (optional)

Instructions:

  1. Preheat the oven to 425°F (220°C) and place a 10- to 12-inch ovenproof skillet on the center rack while the oven heats; allow the pan to get thoroughly hot (5–10 minutes after the oven reaches temperature).
  2. Make the batter by combining 3 large eggs, 3/4 cup milk, 3/4 cup all-purpose flour, 2 tablespoons sugar, 1/4 teaspoon salt and 1 teaspoon vanilla in a blender and blend until smooth (20–30 seconds), or whisk vigorously in a bowl until no lumps remain; stir in lemon zest if using and let rest 10 minutes for a smoother texture (optional).
  3. Carefully remove the hot skillet from the oven with oven mitts and add 2 tablespoons unsalted butter; swirl to melt and coat the pan — butter should be foamy and sizzling but not burned.
  4. Immediately pour the thin, pourable batter into the hot butter-coated skillet and return the skillet to the oven placed on a baking sheet; bake 20–25 minutes without opening the oven until edges are deeply golden-brown and the pancake has puffed dramatically and the center is set.
  5. Remove the Dutch Baby Pancake from the oven (it will deflate quickly), drizzle with fresh lemon juice if using, dust with powdered sugar through a sieve, add fresh berries or a drizzle of maple syrup, slice into wedges and serve immediately for best texture.