Dutch Baby Pancake

I remember seeing a heavenly puffy pancake over at Kim's - Liv Life Too blog and I've been craving one ever since.  This weekend presented the perfect opportunity to stay home and have a great breakfast.  Most of my mornings are way too busy and fueled only by caffeine, bad habit I know!  Sometimes we need to slow down even for a few minutes and fix a hearty breakfast.

I'm sure most of you are in holiday preparation overdrive, like myself.  So this week I will be making all easy stuff you can do in a hurry.  There is nothing worse than being over-stressed and hungry at the same time.  It can lead to eating a whole box of cookies and before the sugar even reaches your brain and you realize, "Oh no, what have I done."  Not that it's happened to me or anything.

Save yourself from the hard crash later and have a good breakfast!

Dutch Baby- from Cooks Country

1 cup all-purpose flour

1/4 cup cornstarch

2 tsp. lemon zest

1 tsp. salt

3 large eggs beaten

1 1/4 cups skim milk

2 tbsp. lemon juice

1 tbsp. unsalted butter, melted

1 tsp. vanilla 

Heat oven to 450 degrees F, brush inside of 12" ovenproof skillet with 2 tbsp. of vegetable oil and place in oven for 10 minutes.

In a bowl mix together flour, cornstarch, lemon zest and salt.  In another bowl combine, eggs, milk, lemon juice, butter and vanilla.  Combine wet and dry ingredients and whisk until smooth.  Pour this mixture into the hot skillet and bake for 20 minutes.

Sprinkle with powdered sugar and more lemon juice if you wish.

I would have made this one fancy like Kim's with apples, but my husband was in such a hurry he ate the whole thing within minutes.  

Enjoy,

Gina