Have you ever heard of Dutch Baby? I hadn’t until I saw the recipe in a magazine recently and had to try it. For some reason when I think of the title Dutch Baby, the Vanilla Ice song Ice Ice Baby pops into my head. I don’t know. Anyway, you can sing that while you cook this if you want. But no matter what you sing, you should definitely cook it because it was delicious and pretty easy, which are some important characteristics of a breakfast food!
Dutch Baby is like a pancake in that it is a batter cooked in a hot skillet, but it goes a lot further by being cooked in the oven. It rises up high almost like a souffle and then it’ll end up falling down and being almost like a pie. And the edges are so crispy and delicious. It’s so fantastic, we’ll be having it for breakfast often!
Note: You can use whole or low-fat milk instead of the skim but it won’t be as crisp.
Recipe from: The Best of America’s Test Kitchen 2011 – Cooks Country
2 tbsp vegetable oil (I used canola)
1 cup all-purpose flour
1/4 cup cornstarch
2 tsp grated lemon zest plus a squeeze of fresh lemon juice (for serving)
1 tsp salt
3 large eggs
1 1/4 cups skim milk
1 tbsp butter, melted and cooled
1 tsp vanilla extract
3 tbsp powdered sugar
Heat the oven to 450 degrees. Pour the oil into a 12-inch oven-safe skillet and make sure the bottom is coated and brush some along the sides, making sure it’s completely coated. Place the skillet in the oven while it’s preheating until the oil is shimmering, which takes about 10 minutes.
In a large bowl, combine the flour, cornstarch, lemon zest and salt. In another bowl, whisk the eggs until they are frothy and light. Whisk the milk, butter and vanilla into the eggs. Whisk 1/3 of the egg mixture into the dry mixture until no lumps remain, then add the rest of the egg mixture and mix until smooth.
Open the oven and pull out the rack, keeping the skillet in the oven on the rack. Pour the batter into the heated skillet and push the rack back in and close the oven. Bake until the edges of the Dutch Baby are deep golden brown and crisp, about 20 minutes. Sprinkle with the lemon juice and powdered sugar (it’ll deflate, don’t freak out). Cut into wedges. We served ours with syrup drizzled on, it was really good!