Dutch Baby Pancake

1 cup all purpose flour
½ tsp Kosher salt
¼ tsp fine orange zest
6 large eggs
1 cup whole milk
¼ tsp vanilla
3 Tbsps unsalted butter
Bacon – fried and crumbled
Fresh blueberries as garnish
Maple Syrup & sifted powdered sugar

Heat oven to 425 degrees Place a large seasoned cast iron skillet (or 10" baking dish) in oven as it preheats, or for at least 5 minutes. Combine flour, salt, bacon and zest in large bowl and whisk to blend.

Combine eggs, milk and vanilla in a separate bowl and whisk until blended. Make a well in the flour mixture and add egg mixture; whisk for 1 minute. Remove skillet or dish from oven and add butter. Let it melt and swirl to coat. Pour in the batter and bake for 20-25 minutes. Remove pancake from oven and serve immediately with blueberries, syrup & sifted powdered sugar on the side.

Source: somewhere on the internet

Hope those who read your recipe will take the time to make it!

Dutch Baby: 1 large pancake - serves 2

1/2 cup all purpose flour
2 T sugar
1/4 tsp. salt
2 eggs
1 tsp. vegetable or canola oil
1/2 cup milk
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp. vanilla extract
2 tsp. butter

Makes 1 large pancake (serves 2)

Pre-heat oven to 425°F.

Mix dry ingredients together, set aside. Whisk remaining ingredients together. Gradually beat dry ingredients into egg mixture until smooth.

Wrap handle of a medium non-stick skillet with foil. Melt butter in skillet and coat evenly. Pour batter into skillet and bake for 20 minutes. Reduce heat to 350°F and bake for an additional 3-5 minutes or until puffed and golden brown. Carefully remove pancake from skillet, cut in half, sprinkle with lemon and confectioner's sugar if desired and serve.

Instead of lemon and sugar, you can top with fruit preserves or other toppings of your choice.