Lemon Vanilla Dutch Baby Pancake

Part pancake, part crepe and part popover, this Lemon Vanilla Dutch Baby Pancake is sure to be a crowd pleaser at your next brunch!

serves 2-4  |  difficulty level: easy

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• 1 small lemon
• 2 tbsp. sugar
• 2 tbsp. butter
• 3 eggs
• 3/4 cup flour
• 3/4 cup milk (room temperature, or slightly warmed)
• 2 tsp. vanilla
• Pinch of salt

1. Preheat oven to 400°F and place the butter inside a large cast iron skillet. Place inside the oven while it preheats. 
2. Zest the small lemon, you won't need very much (about 1/4 tsp.). Add the sugar and combine, breaking up the zest in the sugar. Set aside. 
3. In a blender (I used a NutriBullet) combine the eggs, flour, milk, vanilla, 1 tbsp. of the lemon sugar, and salt. Blend until fully combined - the batter will be very thin.
4. Remove the pan from the oven and swirl to make sure butter has coated the bottom. Pour batter on top of the melted butter and cook until pancake is puffed in the center and golden brown along the edges - about 20 minutes. 
5. Sprinkle the remaining lemon sugar on top. Serve immediately.