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Dutch Baby

Source of Recipe

From "All-Time Best Brunch" by America's Test Kitchen


Recipe Introduction

"This crisp, custardy pancake rises spectacularly in the oven and then falls in the center within minutes of leaving it, resulting in a bowl-shaped brunch treat perfect for sharing. The success of this recipe resides in two secret weapons: a ripping-hot skillet and some skim milk. Working with a 12-inch skillet meant there'd be enough Dutch baby to go around; plus, its gently sloped sides would allow an even, supported lift. Brushing the pan with oil and preheating it in the oven jump-started the pancake's dramatic rise on contact. Fats tend to make baked goods tender rather than crisp, so we swapped whole milk for lean skim milk in our batter. A touch of vanilla and lemon zest more than compensated for the decreased richness. Finally, for even more crackle, we replaced some of the flour with cornstarch. After carefully combining the wet and dry ingredients, we poured the batter into the hot skillet and baked it, the steam from the milk, eggs, and butter causing our Dutch baby to quickly inflate and rise above the sides of the pan. Finished with a generous dusting of confectioners' sugar and a squeeze of lemon, our golden-brown Dutch baby was a crisp and custardy bundle of joy. You can use whole or 2 percent low-fat milk instead of skim, but the Dutch baby won't be as crisp. Serve with maple syrup or with an assortment of berries and whipped cream, if desired."

List of Ingredients

â—¦ 2 tablespoons vegetable oil
â—¦ 1 cup (5 ounces) all-purpose flour
â—¦ ¼ cup (1 ounce) cornstarch
â—¦ 2 teaspoons grated lemon zest plus 2 tablespoons juice
â—¦ 1 teaspoon salt
â—¦ 3 large eggs
â—¦ 1 ¼ cups skim milk
â—¦ 1 tablespoon unsalted butter, melted and cooled
â—¦ 1 teaspoon vanilla extract
â—¦ 3 tablespoons confectioners' sugar


Recipe

Adjust oven rack to middle position and heat oven to 450 degrees. Brush surface and sides of 12-inch skillet with oil. Place skillet on oven rack and heat until oil is shimmering, about 10 minutes.

Meanwhile, combine flour, cornstarch, lemon zest, and salt in large bowl. Whisk eggs in second bowl until frothy and light, about 1 minute. Whisk milk, melted butter, 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.

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 sugar. Cut into wedges and serve.

Serves 4