Dutch Baby Pancakes

As with popovers and Yorkshire Pudding, the secret of a successful Dutch Baby is to make sure the pan and butter are very hot before you add the batter, so that a skin of cooked batter immediately forms on the pan when the batter is poured into it. This causes the steam to go up rather than behind the pancake and caused that lovely puffiness that makes these pancakes a morning showstopper.

Servings: One pancake is technically a serving so this make one serving. However, I have never finished one, and have always shared one, so this makes 2 servings unless you are very hungry.

Ingredients:

• 1/2 cup flour

• 1/2 cup milk

• 2 T. granulated sugar

• 1/2 t. salt

• 1 large egg

• 1 large egg white

• 1 T. butter

• Powdered Sugar

• Lemon Wedges

Instructions:

1.  Preheat oven to 425 degrees.

2.  Combine flour and next 5 ingredients (flour through egg white).  Stir until moist.

3.  Melt butter in a 10 inch oven proof skillet (cast-iron or other skillet that can go in the oven).

4.  Pour batter into pan, cook for 1 minute (do not stir).  Put in oven and bake for 18 minutes or until golden and puffy.  Cut into halves or quarters, depending on how hungry you are and serve with powdered sugar and lemons.