Dutch Baby Pancakes from My Gramma Cate

2-3 Quart Size Pan

1/8 C. Butter

3 Large Eggs

3/4 C. Milk

3/4 C. Flour

1/2 tsp. Vanilla Extract

3-4 Quart Size Pan

1/4 C. Butter

3/4 C. Flour

3/4 C. Milk

1/2 tsp. Vanilla Extract

4-6 Quart Size Pan

4 Large Eggs

1 C. Milk

1 C. Flour

1 tsp. Vanilla Extract

Pre-heat oven with the pan inside to 425 F. Beat eggs in mixer on medium until blended. Add milk and mix for about 1 minute. Add lemon extract and flour and let stir. When oven has reached temperature, put butter in pan and let it melt (do not burn). Once the butter has melted, pour in mixture. Bake for 20 minutes. Serve with cream cheese, freezer jam, confectioner's sugar, whipped cream, or maple syrup .

FUN OPTIONS:

CINNAMON SUGAR sprinkled on top of the batter right after you pour it into the hot pan... lots of it :). It leaves a yummy cinnamony caramelized crunchiness on top (It looks like the top got over cooked, but it's not).

LEMON EXTRACT AND ZEST - Skip the vanilla extract and add 1/2 - 1 tsp of lemon extract to the batter after you add the milk. Zest half a lemon and muddle or use a mortar and pestle to press the two together with 1 tsp sugar and then sprinkle on top of the batter right after you pour into the hot pan.