Dutch Baby Pancake

Serves 2

This easy breakfast recipe yields impressive results. Simply whisk together eggs, flour and milk, then pour into a hot buttered skillet and place in the oven. Watch in amazement as the pancake rises out of the pan! The recipe can be made in one large skillet or two smaller ones. Make into a dessert by serving with cooked apples, peaches or other fruit.

Ingredients

2 tablespoons unsalted butter
4 eggs
1/2 cup unbleached all-purpose flour
1/2 cup whole milk

Topping
2 teaspoons lemon juice
2 teaspoons powdered sugar

Method

Preheat the oven to 425°F. Melt the butter over low heat in a 10- or 11-inch cast iron skillet. Whisk eggs in a medium bowl. Whisk in flour and milk until mixture is well combined and no longer lumpy.

Pour the batter into the skillet over the melted butter. Bake for 25 minutes, until pancake is puffed and golden brown.

Remove the pancake from the oven. Cut into wedges and transfer to a plate. Sprinkle with a squeeze of lemon juice and powdered sugar. Serve with butter and maple syrup, if desired.

Nutrition

Per serving (About 1/2 pancake): 400 calories (200 from fat), 23g total fat, 11g saturated fat, 17g protein, 32g total carbohydrate (less than 1g dietary fiber, 6g sugar), 465mg cholesterol, 160mg sodium

http://www.wholefoodsmarket.com/recipes/304