DUTCH BABY PANCAKE

Ingredients

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• 3 Eggs
  • Room Temperature
• 1/2 Cup Milk
  • Room Temperature
• 1/2 Cup Sifted Bread Flour
• 1/8 Teaspoon Vanilla Extract
• 1/8 Teaspoon Ground Cinnamon
• 7 Teaspoons Butter

TOPPINGS

• Lemon Juice
• Powdered Sugar

Directions

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Preheat oven to 450 degrees and place rack in the middle of the oven.

Place a 10 Inch cast iron skillet in the oven until hot and sizzling.

BATTER

1. In a large bowl, beat the eggs until light and frothy.
   
   
2. Add milk, flour, vanilla extract and cinnamon and beat for 5 minutes. – The batter will be thin, but very smooth and creamy.

COOK

1. Remove the HOT skillet from the oven and add the butter. Tilt the pan to melt the butter and coat the skillet.
   
   
2. Pour the prepared batter into the hot skillet and immediately return the skillet to the oven.
   
   
3. Bake approximately 20-25 minutes or until puffed and golden brown. It may puff irregularly!
   
   
4. Remove the pancake and serve immediately, topping with lemon juice and powdered sugar.

Notes:
Like a funnel cake for breakfast!

Must eat immediately