This morning I finally made this Dutch pancake from American Lifestyle Magazine that my friend Carol sends me.  It was an easy Sunday morning make.  

Ingredients:

1 C unbleached all-purpose flour

1 T granulated sugar

Generous pinch of kosher salt

1/4 t cardamom seeds ground

4 eggs

1 C whole milk

1 T finely grated lemon zest

1/4 C unsalted butter

1/4 C confectioners’ sugar

2 T freshly squeezed lemon juice

Directions:

1. Preheat oven to 425 DF, and place a rack in the middle of the oven.
2. In a small bowl, stir together the flour, granulated sugar, cardamon, and salt. 
3. In a medium bowl, lightly whisk the eggs with the milk and lemon zest.  Add the dry ingredients, and lightly whisk until blended.  The batter doesn’t have to be completely smooth, but make sure there aren’t andy large lumps of flour.
4. In a 10” cast-iron skillet over medium-high heat, melt the butter swirling the pan occasionally, until the butter is very hot and foamy, and almost beginning to brown.  Immediately pour in the batter, and put the skillet in the oven.  
5. Bake for 20 minutes, or until the edges are billowy and brown and the center of the pancake has puffed up.  Remove the pan from the oven, sprinkle the pancake evenly with the confectioners’ sugar and return it to the oven for 3 minutes more.  
6. Sprinkle the lemon juice over the top and serve immediately.  

This made one gigantic pancake.  I was very pleasing with the sugar and lemon juice.