DUTCH BABY WITH LEMON SUGAR
Provided by Andrea Albin
Categories Milk/Cream Breakfast Brunch Dessert Easter Quick & Easy Lemon Spring Cinnamon Nutmeg Butter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 (breakfast or dessert) servings
Number Of Ingredients 12
Steps:
- Put skillet on middle rack of oven and preheat oven to 450°F.
- Stir together sugar and zest in a small bowl.
- Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
- Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.
- Serve immediately, topped with lemon sugar.
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michael boccino
[email protected]This recipe looks delicious. I'm going to make it for my family this weekend.
Amir Nadaf
[email protected]I can't wait to try this recipe.
Saad Ahmed
[email protected]This recipe is a keeper!
Johnson Thapa
[email protected]I'm definitely making this again next weekend.
Ahmed Zakir
[email protected]This pancake is so light and fluffy, it's like eating a cloud.
Mouly akter Mithila
[email protected]I wasn't sure how the lemon sugar topping would taste, but it was delicious! It added a nice tartness to the pancake.
Timothy Kidulah
[email protected]The instructions were clear and easy to follow, even for a beginner like me.
RANJIT GAIHRE
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Kafuko Judith
[email protected]This is my new go-to brunch recipe. It's quick, easy, and always a crowd-pleaser.
Siphathisiwe Mpala
[email protected]I've tried many Dutch baby recipes, and this one is by far the best. The lemon sugar topping is the perfect finishing touch.
Darrell Saidi
[email protected]This Dutch baby pancake was a hit with my family! It was so easy to make and turned out perfectly golden and fluffy.