Breakfast

Dutch Baby Pancake

3 eggs

½ cup (125 mL) milk

2 tbsp (25 mL) butter

2 tbsp (45 mL) sugar

1 tsp vanilla

½ cup (125 mL) all-purpose flour

¼ tsp ground cinnamon

2 tbsp (25 mL) butter, melted

Confectioners’ sugar for dusting

Place a 12-inch cast iron skillet in the oven and preheat the oven to 425°F (220°C). If using a regular frying pan, make sure to cover the handle completely with aluminum foil. In a blender, add eggs, milk, butter, sugar, vanilla, flour and cinnamon. Blend on high for a few seconds until well mixed. Using oven mitts, remove skillet from the oven. Add 2 tbsp (25 mL) of butter to the hot skillet, swirl to coat the bottom and immediately pour batter into the skillet. Return the skillet to the oven and bake 15 - 20 minutes until pancake is puffed and golden brown and set in the center. Remove the skillet from the oven and dust with confectioners’ sugar.

Makes 4 servings

Nutrients per serving:

Calories: 260.9
Carbohydrates: 23.6g
Fat: 14.8g
Protein: 7.9g
Sodium: 136.0mg