This delicious giant pancake is so easy to make. You need all-purpose flour, milk, eggs, brown sugar and butter, you blend the ingredients in a food processor, you pour the batter in a cast iron skillet and you bake the pancake for about 20 minutes. It's that simple!

I usually make it for breakfast and I serve it with butter, lemon juice and powdered sugar, but this pancake is also perfect served as a dessert, topped with mascarpone cheese and strawberries. It is delicate, flavorful, custardy and so tasty!

The recipe:

www.vespresso.cooking/en/Dutch-Baby

Step 1: Prepare the Ingredients

Ingredients (for 2 servings):

3 large eggs
185ml milk – 3/4 cup
75g all-purpose flour – ½ cup + 1 Tbsp
60g brown sugar – 1/4 cup
½ tsp vanilla extract
1 tsp lemon zest, grated (preferably organic)
¼ tsp salt
30g butter – 2 Tbsp

for serving:

2 Tbsp mascarpone cheese
fresh strawberries

Tools:

a blender or a food processor
a cast iron skillet

Abbreviations:

tsp = teaspoon
Tbsp = tablespoon

Step 2: Preheat the Oven and Prepare the Batter

Preheat the oven at 400°F / 204°C (gas mark 6).

When the oven is hot, add the butter to a cast iron skillet and place the skillet in the oven.

In a blender combine the eggs, milk, flour, sugar, salt, vanilla extract and lemon zest and blend for about 30 seconds, or until the batter is smooth and creamy. You can also combine the ingredients by hand, using a large bowl and a whisk.

Step 3: Pour the Batter in the Hot Skillet

Very carefully pour the batter into the hot buttered skillet and return the skillet to the oven immediately. Bake in the preheated oven for 18 to 20 minutes. The pancake should be very fluffy and golden brown around the edges.