Dutch baby pancake

MAKES 2 SERVINGS

3 eggs

3/4 cup milk

3/4 cup flour

2 tablespoons butter

Confectioners' sugar

Lemon wedges

Place eggs in a blender and puree on high speed for 1 minute. While machine is still running, gradually add milk through the removable cap in the top of the blender. Slowly add flour and continue to blend on high speed for 30 seconds.

Place butter in a 10-inch, slope-sided skillet and place skillet in a preheated 425-degree oven until butter has melted and pan is very hot, about 10 minutes. Remove from oven and swirl butter to coat skillet well. Pour batter into hot pan and replace in oven.

Bake for 20-25 minutes or until pancake has puffed and is golden brown. Remove from oven and sprinkle with confectioners' sugar and fresh lemon juice and serve immediately.

Gennie Mehler, Orland Park

Nutrition facts per serving: 435 calories, 22 g fat, 11 g saturated fat, 358 mg cholesterol, 41 g carbohydrates, 17 g protein, 265 mg sodium, 1 g fiber