Dutch Baby (Puffed Oven Pancake)

Carol Williams-Deacon

2 Tablespoons butter

3 eggs

1/2 cup all-purpose flour

1/2 cup half & half

1/4 teaspoon salt

1/4 teaspoon vanilla

zest of one orange

Optional: 2 cups sliced fresh fruit (strawberries, pears, peaches, etc.)

Place butter in a 10-inch ovenproof skillet (preferably cast iron).  Place in a 400 degree oven for 5-6 minutes or until butter is melted and frothy.  In a medium mixing bowl using a wire whisk (a blender can also be used), beat eggs until thoroughly combined.  Add remaining ingredients and beat until mixture is smooth.

Immediately pour into hot skillet and bake for 25 minutes or until puffed and browned.

Top with fresh fruit of choice or if desired simply sprinkle with confectioners sugar and top with syrup or lemon.  Cut pancake into wedges and serve immediately.

Article originally appeared on Carol's Cookery (http://www.carolscookery.com/).
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