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Dutch Baby Pancake

Source of Recipe


Cook's Country



List of Ingredients



• 2 Tbsp vegetable oil
  
• 1 cup flour
  
• ¼ cup cornstarch
  
• 2 tsp grated lemon zest
  
• 1 tsp salt
  
• 3 large eggs
  
• 1¼ cups skim milk
  
• 1 Tbsp butter, melted
  
• 1 tsp vanilla extract
  
• 2 to 4 Tbsp fresh lemon juice (or to taste)
  
• ¼ to 1/3 cup powdered sugar (or to taste)
  
• Butter, for serving (optional)
  
• Maple syrup, for serving (optional)
  






Instructions



1. Heat oven to 450° F. Put oil in a 12-inch ovenproof skillet, brush or rub sides and bottom with oil, and heat in oven until oil is shimmering, about 10 minutes.
   
   
2. While oil heats, combine flour, cornstarch, lemon zest, and salt in large bowl. Whisk eggs until frothy and light, about 1 minute. Whisk milk, 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.
   
   
3. Open oven door and 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 drizzle with lemon juice and sprinkle with powdered sugar (a sifter works well for this). Cut into wedges; eat as is or top with butter and syrup.
   
   Makes 4 servings.