This Lemon Poppy Seed Dutch Baby, otherwise known as a German pancake, is a light and fluffy pancake baked in the oven. With a light lemon flavor, it's a perfect breakfast treat for the weekend.
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Ingredients
3eggsroom temperature
½cupmilk
½teaspoonpure vanilla extract
½cupflour
1teaspoonsugar
½teaspoonsalt
2tablespoonsunsalted buttermelted
1 ½teaspoonspoppy seeds
1teaspoonfresh lemon zest
2tablespoonsfresh lemon juice
confectioners’ sugar
fresh fruitif desired
Instructions
Preheat oven to 425 degrees F.
Prepare a 10-inch oven proof skillet by greasing it with butter.
In a medium bowl, beat the eggs. Add the milk and vanilla extract and mix well.
Onto a square of wax paper, sift the flour, sugar and salt.
Make a small well in the center of the flour and add the poppy seeds and lemon zest.
While whisking, slowly pour the flour into the bowl, by folding the edges of the wax paper together. Mix until fully incorporated.
Pour batter into prepared skillet and bake for 15 minutes.
Reduce oven temperature to 350 degrees and bake for an additional 10 minutes when puffed, golden and set in the middle.
Remove from oven sprinkle the top with lemon juice and confectioners’ sugar.