I make this for my family every Sunday. It has become a favorite because it’s easy, fast and delicious. It can be customized, too — try topping it with fresh herbs or pesto to make a savory one. Sometimes, when Garrett is working late, I’ll make one for dinner and Rowan and me. It is also very forgiving, so if you leave it in the oven too long, it just continues to puff up and get more golden, and of course, still tastes delicious. Enjoy!

What you need:

3 Tablespoons butter
½ cup whole milk
2 eggs
½ cup AP flour
1 Tablespoon real maple syrup
½ teaspoon almond extract (skip this if you plan to make a savory one)
¼ teaspoon lemon zest (optional)

Preheat oven to 425 degrees.

Place butter in cast iron skillet and place in oven. This allows for the pan to be hot and the butter to melt before adding your mixture. In large mixing bowl, whisk all ingredients together until smooth.

When oven has reached 425, carefully remove the skillet and swirl the pan to coat the surface completely with butter. Immediately pour the batter in and place back in oven. In about 10 minutes, the pancake will be puffed up and golden. Enjoy with maple syrup, yogurt, powdered sugar, jam or your favorite topping!

Dutch Baby Pancake