Dutch Baby Pancake

Ingredients for 2 servings:

• 3 eggs, room temperature
• 90 ml milk, room temperature
• 70 g flour
• 1 pinch of salt
• 1 tbsp butter or clarified butter for the pan
• 1 tsp butter for spreading
• ½ lemon(s), juice
• 1 tbsp powdered sugar

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

fluffy oven pancake from America

Preheat the oven to 220°C (top/bottom heat). Whisk together the eggs, milk, flour, and salt. Heat a frying pan until thoroughly hot and then melt the butter. The pan must be oven-safe, so do not use one with a plastic handle or similar. Pour the batter into the hot butter and place the pan directly into the preheated oven. After 15 minutes of baking, the batter should be golden brown and risen. Brush or drizzle the pancake with butter, squeeze half a lemon over it, and sprinkle with powdered sugar. Serve immediately. You can experiment and vary the pancakes with vanilla, cinnamon, compote, fruit, cream, maple syrup, honey, Nutella, and the like.