Recipe courtesy of Bobby Deen
Episode: Fair Food
Dutch Baby
Total:
35 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
35 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
35 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup low-fat milk, room temperature 
  • 1/4 cup unrefined sugar 
  • 1/2 teaspoon ground cinnamon 
  • 1/2 teaspoon ground nutmeg 
  • 1/2 teaspoon vanilla extract 
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature 
  • Zest and juice of 1 lemon 
  • Canola spray 
  • Powdered sugar, for garnish 
  • Assorted berries, for garnish 

Directions

Preheat the oven to 450 degrees F.

Once the oven is at temperature, set a cast-iron skillet on the middle rack and leave it for 20 minutes.

Meanwhile, in a blender, combine the flour, milk, sugar, cinnamon, nutmeg, vanilla extract, salt, eggs and lemon zest and juice. Blend until foamy, about 1 minute.

Spray the preheated skillet with canola spray and pour in the batter. Bake until the pancake is puffy and lightly browned, 15 to 20 minutes.

Garnish with powdered sugar and berries, as desired.

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