Dutch Baby Pancake (German Pancake)

Ingredients

• 3 large Eggs
• 1/2 cup All-purpose flour
• 1/2 cup Whole Milk
• 1/4 tsp Salt
• 2 tbsp Butter
• for serving Lemon wedges
• for serving Powdered sugar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 220°C. Place a 25.4 cm oven-safe skillet into the oven while it preheats.
2. 2In a blender, combine the 3 large Eggs, 1/2 cup All-purpose flour, 1/2 cup Whole Milk, and 1/4 tsp Salt. Blend until the batter is completely smooth, with no lumps of flour visible.
3. 3Carefully remove the hot 25.4 cm oven-safe skillet from the preheated oven. Add the 2 tbsp Butter to the skillet and immediately swirl it around to thoroughly coat the entire bottom and sides of the pan.
4. 4Immediately pour all of the prepared batter into the hot, butter-coated 25.4 cm oven-safe skillet.
5. 5Carefully return the skillet with the batter to the preheated oven. Bake for 20 to 25 minutes at 220°C, until the pancake is dramatically puffed up around the edges and deep golden brown in color.
6. 6Carefully remove the hot skillet from the oven. Dust the entire surface of the hot pancake with Powdered sugar and serve immediately with Lemon wedges.

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