Dutch Baby Pancake with Lemon

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

Preheat the oven to 400°F (204°C).

In a mixing bowl, whisk together 1 cup of milk and 2 eggs.

Add a pinch of salt, 1 tablespoon of sugar, and 1 packet of vanilla sugar, then whisk again.

Add the juice of 1/2 a lemon to the mixture.

Add 1/2 cup of flour and mix well until smooth.

Take an 8-inch cast iron skillet and remove the handle to prevent burning.

Add 3 tablespoons of unsalted butter to the skillet and place it in the preheated oven for about 5 minutes until the butter is melted but not burned.

Pour the pancake batter directly into the skillet with the melted butter.

Bake in the oven for exactly 16 minutes until puffed and golden.

Remove from the oven and serve dusted with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens