Dutch baby was always a special weekend breakfast treat while growing up. My parents always used an old cuisinart recipe, but I found this new recipe with lots of lemon zest that I just love. Give it a try and see if your family enjoys it! If you'd like, skip the powdered sugar and lemon juice and serve with maple syrup or a fruit topping. It's also delicious when you add crumbled bacon or sausage to the batter right before you put it in the oven.
Recipe adapted from: Cook's Country
- 3 tablespoons vegetable oil
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons grated zest and 2 tablespoons juice from 1 lemon
- 1 teaspoon salt
- 3 large eggs
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- 3 tablespoons confectioners' sugar
1. OIL SKILLET with 2 Tablespoons vegetable oil. Adjust oven rack to middle position and heat oven to 450 degrees. Brush surface and sides of large skillet with oil. Place skillet on oven rack and heat until oil is shimmering, about 10 minutes.
2. MIX BATTER Meanwhile, combine flour, cornstarch, lemon zest, and salt in large bowl. Whisk eggs in another bowl until frothy and light, about 1 minute. Whisk remaining 1 Tablespoon of vegetable oil, milk, and vanilla into eggs until incorporated. Whisk one-third of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
3. BAKE AND SERVE Carefully pour batter into heated skillet and bake until edges of Dutch Baby are deep golden brown and crisp, about 20 minutes. Transfer skillet to wire rack and sprinkle Dutch Baby with lemon juice and confectioners’ sugar. Cut into wedges. Serve.