dutch baby pancakes

Nakakagutom...

For the pancakes:

4 Tbs unsalted butter (or, if you’d prefer to try it as we did with today’s happy butter accident, try using 6-8 tablespoons, and then do not add clarified butter when serving)

4 large eggs

½ cup all-purpose flour

½ cup half-and-half

For the topping:

4 oz clarified butter (or, if you’re not into clarifying, simple melted butter will do)

Juice of 1 lemon

Powdered sugar

Preheat the oven to 425 degrees Fahrenheit. Divide the 4 Tbs butter between two 6-inch cast-iron skillets, and melt it over low heat.In a blender, whir together the eggs, flour, and half-and-half.Pour the batter into the skillets over the melted butter. Slide the skillets into the oven, and bake for 25 minutes.Remove the puffed pancakes from the oven, transfer them to a plate or shallow bowl, and pour on clarified butter, sprinkle on lemon juice, and dust with powdered sugar. Serve immediately.

-stolen from this blog-->http://orangette.blogspot.com/2005/02/9-am-sunday-butter-and-babies.html