- 2 Tbsp unsalted butter or dairy free substitute
- 3 eggs
- 3/4 C whole milk or dairy free substitute
- 2 tsp lemon zest
- 2 tsp lemon juice
- 1 tsp vanilla
- 3/4 C ( 3 oz) Better Batter Original blend All-Purpose Flour
- 1/8 tsp salt
- 1/2 c fresh raspberries
- 1 tsp powdered sugar, for garnish
I used my 10-in cast iron skillet for this recipe.
Preheat the pan.
In a 375 degree F oven, melt the butter in your skillet for 2 minutes, being careful not to over brown the butter.
Mix up the batter.
In a large bowl, combine the eggs, milk, lemon zest, lemon juice, and vanilla and whisk well. Add the flour and salt and whisk until lumps are gone. Pour into the preheated skillet coated with melted butter. Top with raspberries.
Bake the dutch baby for 20-25 minutes or until a toothpick inserted in the middle comes out cleanly. Cool 5 minutes (the pancake may deflate slightly during this time) before sprinkling with powdered sugar. Slice and serve. Makes 4-6 portions.
Adapted from Family Fun