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Dutch Baby Recipe

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This recipe for Dutch Baby is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. Vegetable Oil
1 c. All-purpose Flour
¼ c. Cornstarch
2 tsp. Grated Lemon Zest
4 Lemon Wedges
1 tsp. Salt
3 Large Eggs
1 ¼ c. Skim Milk
1 tbsp. Unsalted Butter (melted and cooled)
1 tsp. Vanilla Extract
Confectioners' sugar
Directions:
Directions:
Adjust oven rack to the middle position and heat oven to 450. Grease 12-inch cast-iron skillet with oil, place skillet in oven, and heat until oil about 10 minutes. Meanwhile, whisk flour, cornstarch, lemon zest, and salt together in a large bowl. In a separate bowl, whisk eggs until frothy, then whisk in milk, melted butter and vanilla until incorporated. Whisk one-third of the mild mixture into flour until no lumps remain. Slowly whisk in remaining milk mixture until smooth. Quickly pour batter into hot skillet and bake until Dutch baby puffs and turns golden brown (edges will be dark brown), about 20 minutes, rotating skillet halfway through baking. Use potholders to remove skillet from oven. Being careful of hot skillet handle, transfer Dutch baby to cutting board using spatula. Dust with powdered sugar and slice into wedges. Serve with wedge of lemon.

 

 

 

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