International Breakfaster: Dutch Babies (German Pancakes) w/freshly squeezed lemon juice & powder sugar

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I had these a few years ago, at a restaurant for breakfast, and was immediately delighted with the unique taste. Dutch Babies (or German Pancakes) are very light, and not really a pancake, but a blend of an omelette, and a pancake. They are also sometimes called a Bismarck, or a Dutch puff, and is derived from the German Apfelpfannkuchen.Traditionally topped with powdered sugar and freshly squeezed lemon, they are served immediately-just out of the pan. I serve my dutch babies with a bowl of powdered sugar, fresh raspberries, and a bowl of warm lemons-I heat my whole uncut lemons in the microwave for 20 seconds, so when I cut into the lemon, all the juices pour out easily. Bon apetit!

INGREDIENTS:

• 1/4 cup butter or 1/4 cup margarine
• 1 cup milk or vanilla soymilk
• 2 eggs or egg substitute
• 2/3 cup flour
• 2 tablespoons sugar
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cardamom (optional)
• 1/2 teaspoon cinnamon powder

*SERVE WITH 1 Lemon per person, and powdered sugar

Directions:

1. Preheat oven to 400.
2. Melt butter or margarine in 9 inch pie plate or cast iron skillet/le creuset pan
3. Mix all other ingredients with hand blender-till fluffy.
4. Pour mixture into plate with the melted butter/margarine.
5. Bake 20-30 minutes.
6. Cut into slices you desire
7. Serve immediately

Image via Wikipedia