Dutch Baby

Circle B Kitchen

4 tablespoons butter

3 large eggs

3/4 cup milk

3/4 cup flour

1/4 teaspoon salt

1/4 teaspoon vanilla


1 lemon

Powdered sugar

Preheat oven to 425 degrees.

Cut up butter into small pieces, and place in cast iron Dutch oven or skillet without the lid on. Place skillet in hot oven.

Prepare batter in a blender by placing eggs in and blending until foamy. Add milk, flour, salt and vanilla and blend until combined. When butter has fully melted in skillet, carefully remove hot Dutch oven from oven and swirl butter to coat pan.

Quickly pour batter in skillet and place back in hot oven. Bake for about 20 minutes or until puffed and lightly browned. Remove from oven and cut into wedges and place on serving plates. Cut tablespoon pats of butter, and place a pat on each serving.

Cut lemon in half, and squeeze juice over wedges and sprinkle liberally with powdered sugar. Serve immediately. Yield: 4 servings

Yield: 4 servings