Dutch Baby Pancake with Blackberries

A Dutch baby pancake is a slightly sweet breakfast dish made with eggs, flour, and milk. It is usually seasoned with vanilla and cinnamon, and maybe a little sugar. The pancake is baked in a skillet and falls soon after being removed from the oven. The school year is coming to a close, and I thought that a special but quick breakfast would put a smile on the faces of my crew as they finish out the last week.  I added lemon zest to my batter and topped the Dutch baby pancakes with blackberries, a sprinkle of powdered sugar, and a little drizzle of maple syrup. MMMM!

Preheat oven to 475 degrees.  Place a cast iron skillet in the oven while it is preheating. In a small bowl, beat 2 eggs, 1/2 cup milk, 1/2 cup flour, 1 Tablespoon sugar, and 1 teaspoon vanilla until smooth. Stir in the zest of 1 lemon. Remove the skillet from the oven.  Add 1 tablespoon butter.  Rotate around pan making sure sides are coated with the melting butter. Pour the batter into the skillet. Reduce the oven temperature to 425 degrees. Bake until puffy, about 12-15 minutes. Remove from oven, Sprinkle with powdered sugar and additional lemon zest. Top with your choice of fruit. Cut into wedges and drizzle with a little maple syrup.