Dutch Baby

11 ingredients
3 steps

Ingredients

  • 2 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 2 teaspoons grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 3 large eggs
  • 1 1/4 cups skim milk
  • 1 tablespoon unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 3 tablespoons confectioners' sugar

Directions

  1. 1
    Adjust an oven rack to the middle position and heat the oven to 450. Brush the surface and sides of a 12 inch skillet with the oil. Place the skillet on the oven rack and heat until the oil is shimmering, about 10 minutes.
  2. 2
    Meanwhile, combine the flour, cornstarch, lemon zest, and salt in a large bowl. Whisk the eggs in another bowl until frothy and light, about 1 minute. Whisk the milk, butter, and vanilla into the eggs until incorporated. Whisk one-third of the milk mixture into the flour mixture until no lumps remain, then slowly whisk in the remaining two-thirds milk mixture until smooth.
  3. 3
    Carefully pour the batter into the heated skillet and bake until the edges of the Dutch baby are deep golden brown and crisp, about 20 minutes. Transfer the skillet to a wire rack and sprinkle the Dutch baby with the lemon juice and confectioners' sugar. Cut into wedges and serve.

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