“Life begins each morning…Each morning is the open door to a new world- New vistas, new aims.” ~Leigh Hodges
I started making this puffy breakfast pancake when Jeff and I were first married. Since then Jeff has probably made more of them then I have, and he’s gotten really good at it. The perfect weekend indulgence for your family, or for a fancy company brunch. Don’t use an electric mixer for this as the ingredients can be over mixed too easily, causing the pancake to become tough. Hand mixing is best for this recipe.
~Dutch Baby with Lemon Syrup~
Preheat oven to 425 degrees F.
In a large mixing bowl, combine:
6 large eggs
1 and 1/2 cup milk
1 and 1/2 cup all purpose, unbleached white flour
Place 1 stick butter in a large, 12 inch, cast iron skillet and set in a preheated 425 degree oven. While butter melts, mix batter quickly. Whisk eggs and milk together with a wire whisk. Add flour and mix just until lumps disappear. Remove pan from oven and pour in batter. Return pan to oven and bake until puffy and golden brown, about 20 to 25 minutes. Serve with maple syrup or make lemon syrup by combining fresh lemon juice, powdered sugar, and a little lemon zest.