Dutch Baby Pancake

50 minServes 4

A puffy, golden oven-baked pancake with crispy edges, made from a thin batter that rises dramatically in a hot buttered skillet.

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prepPreheat oven to 400°F / 204°C
3 large eggs, at room temperature	Blend eggs until frothy, 45 sec		Pour batter into hot pan, bake 400°F / 204°C, 15 min	Reduce to 350°F / 177°C, bake 10 min until browned	Slice, top with berries & optional toppings, serve
94 g all-purpose flour	Blend in flour, milk, zest, sugar, salt & vanilla	Rest batter 15 min at room temperature
180 ml whole milk, at room temperature
1 teaspoon lemon zest
25 g granulated sugar
pinch salt
1/2 teaspoon vanilla extract
43 g unsalted butter	Melt butter in skillet 400°F / 204°C, 5 min	Brush melted butter up sides of pan
2 tablespoons confectioners' sugar, for sifting	Cool 5 min, sift confectioners' sugar
berries (optional topping)
whipped cream, maple syrup, and/or strawberry sauce (optional toppings)

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