Ingredients
- •1 Large Egg, beaten
- •1/4 c Milk
- •1/4 tsp vanilla (or almond extract)
- •1/4 c Flour
- •2 tsp butter
- •Optional: 1/2 tsp lemon zest
- •Optional: 1/2 tsp Lemon Juice
- Preheat the oven to 475 F. (Note: The Toaster heats up faster, but be aware it only goes to 450, which is fine)
- In a small bowl, combine the egg, milk, extract, and lemon zest, if using. Whisk to blend thoroughly. Whisk in the flour until smooth.
- Place 2 teaspoons butter in small 5” cast iron skillet and place in oven to melt butter.
- With a potholder or oven mitt, swirl pan to coat the entire bottom and sides with the melted butter. Pour the batter into the pan and place in the hot oven. Bake the pancake for about 10 minutes, until puffed and golden brown.
- Remove the Dutch baby from oven; squeeze a little fresh lemon juice over it if desired. Serve it sprinkled with powdered sugar or top with fresh fruit, syrup, or preserves.
