mini lavender lemon dutch baby pancakes

I made Sheri’s recipe, doubled it, and used 5 individual-sized Lodge cast iron pans.


  • 2 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon vanilla
  • 2 tablespoons sugar with 2 drops lemon essential oil
  • 2 tablespoons sugar with 2 drops lavender essential oil
  • 1 teaspoon (or less) culinary dried lavender buds
  • 1/2 cup flour
  • 2 tablespoons butter


Butter the Lodge pans and place them in a heated 425º oven for a few minutes while you are whisking together the ingredients. Whisk it all together and let sit for about 10 minutes.

Remove the hot pans from the oven and pour in the batter distributing it evenly among the 5 pans. Bake for about 10 minutes or until golden brown and puffy.

Remove from the oven and let them cool for just a minute. They will fall in the center. Dust with confectioners sugar and warm syrup.

· powered by chloédigital