Dutch Baby pancakes

Doug and I first had Dutch babies on our honeymoon at the Invited Inn in Midway UT. They are a german pancake that is baked in the oven. We also have recently had them at the Original Pancake House.

6 eggs, room temperature
1 c milk, room temperature
1 c sifted bread flour
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
5 Tablespoons butter
Freshly squeezed lemon juice
powdered sugar

1. Preheat oven to 450 degrees. (Note: it is very important to preheat the oven. Place oven rack on middle rack of your oven. Place pan in the oven until hot and sizzling.

I tried three different pans -- my 12 inch iron skillet, a 9 inch pie pan, and my itty bitty (5 inches?) iron skillet. The small iron skillet worked best, the pie pan second (it looked perfect!) and the big iron skillet came in last. For some reason, the pancake in the big skillet was all lumpy and overdone. Next time, I may just use the little skillet. It will take a while to cook them all, but they'll be good!)

While the pan(s) are heating, prepare your batter.

2) In large bowl, beat the eggs until light and frothy; add milk, flour, vanilla and cinnamon. Beat for another five minutes.

3) Remove pans from oven; add butter, tilting pan to melt the butter and coat the skillet.

4) Pour the prepared batter into the hot pan and return to oven.

5) Bake approximately 20 to 25 minutes or until golden brown.

6) Remove from oven and serve immediately. Sprinkle with lemon juice and powdered sugar.

These are really yummy.

I think I might add just a bit of sugar and some nutmeg to the batter...maybe a little more cinnamon.