I don’t scream over pancakes (very often), but that’s exactly what I did when I opened the oven door upon my very first rendition of this recipe. Gloriously golden brown and puffed to heavenly heights, it looked exactly like the Dutch baby pancakes my mother made throughout my childhood (only more gorgeous). I would have screamed again when I tasted it, but my mouth was too stuffed with lemon-sugary, buttery deliciousness.
- Yield: 4 Servings
- 3 large eggs
- ¾ cup milk
- 0.66 cup (80 grams) chickpea flour
- ¼ teaspoon fine sea salt
- 3 tablespoons unsalted butter
- 2 tablespoons natural cane sugar
- 1½ tablespoons fresh lemon juice
- Place a 9- or 10-inch cast iron skillet or other oven-proof skillet in the oven. Preheat the oven to 450°F.
- Place the eggs and milk in a blender or food processor; process until blended. Add the flour and salt; process until completely blended and smooth, scraping the sides as needed.
- Remove the skillet from the oven (be careful; it will be extremely hot). Add the butter and melt, swirling to coat. Add all of the batter and immediately return the skillet to the oven.
- Bake for 15 to 20 minutes, until puffed and golden brown. Cut into 4 equal wedges and serve sprinkled with sugar and lemon juice.