Dutch Baby Pancake
MAKES 4 TO 6 SERVINGS
¼ cup unsalted butter 3 eggs, lightly beaten ½ cup all-purpose flour ½ cup milk 1 tsp. vanilla ½ tsp. salt 2 Tbs. sugar, divided 1 tsp. ground cinnamon 1 cup sliced strawberries Juice from ½ lemon Greek yogurt or lemon curd (optional)
1. Preheat oven to 450°F. Melt butter in a 10-in. cast-iron or ovenproof skillet.
2. In a medium bowl, combine eggs, flour, milk, vanilla, salt, 1 Tbs. sugar, and cinnamon. Pour into skillet. Place skillet in oven. Bake 10 to 12 minutes or until puffed and brown. Remove from oven.
3. Top with berries and the remaining sugar. Bake about 5 minutes more. Remove from oven. Drizzle with lemon juice.
4. Cut into wedges; if desired, top with yogurt or lemon curd. Serve immediately. PER SERVING 270 CALORIES; 8g PROTEIN; 16g FAT (9g SAT. FAT); 24g CARBS; 1g FIBER; 10g SUGAR; 300mg SODIUM