T created a stay-at-home German Pancake (also known as Dutch Baby). It baked up hot & fluffy and he served it with fresh lemon wedges, powdered sugar and piping hot coffee. A perfect Sunday morning breakfast!  

Preheat oven to 450 degrees F. Place cast iron skillet, Dutch oven, or baking dish in oven to preheat during prep time.

• 3 eggs, at room temperature
• 1/2 cup milk, room temperature
• 1/2 cup sifted bread flour or all-purpose flour*
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon lemon extract
• 7 teaspoons butter
• Fresh lemon(s), sliced into wedges, seeded
• Powdered (confectioners’) sugar

* T used bread flour – it’s protein enriched, and tends to rise better than all purpose flour. What we’re after is rising of epic proportions.

1. In a large mixing bowl, beat the eggs until frothy. Add milk, beat again until frothy. Add lemon extract & vanilla, beat again until frothy. Next, add 1/2 Cup flour 1/8 C at a time, beating with whisk until well blended after each addition.

2. Remove the baking dish from the oven and melt the butter in the bottom and sides of the pan. Pour the batter into the pan and immediately return it to the oven.

3. Bake for 25-30 minutes, or until edges are golden  brown and center of pancake has begun to rise away from the bottom of the pan.

4. Remove the baking dish from the oven using a potholder. The pancake will  begin to deflate as it cools. Serve at once, with lemon wedges and powdered sugar.

Serves 2. Enjoy!