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(Pancake) Dutch Baby Recipe

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This recipe for (Pancake) Dutch Baby is from Family Recipes, 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 cup all purpose flour
1/4 cup cornstarch
2 tsp grated lemon zest
2 Tbsp Tbsp lemon juice
1 tsp salt
3 large eggs
1 1/4 cup skim milk
1 Tbsp unsalted butter, melted then cooled
3 powdered sugar
Directions:
Directions:
Preheat oven to 500F
Adjust rack to the middle position.
Brush surface of a 12 inch skillet oil. Swish to coat all the surface with oil.
Place skillet on the rack in oven for 10 minutes. Oil should simmer.
While the skillet is in the hot oven, make the batter.
Combine flour, cornstarch, lemon zest and salt in a large bowl.
Whisk the eggs in a second bowl, until frothy and light, about 1 minute.
Whisk the skim milk, melted butter and vanilla into the eggs - until incorporated.
Whisk one third of the milk mixture into the flour mixture.
Whisk so no lumps remain.
Then slowly whisk in the remaining egg mixture into the flour mixture. Whisk until smooth.
Reduce the oven temp to 450F.
Carefully remove the skillet from the oven, it will be very hot - use caution.
Carefully pour the batter into the very hot skillet. Swirl a bit.
Bake for 20 minutes at 450F.
Should be golden brown.
Transfer skillet to a wire repack, sprinkle with lemon juice, sugar.
Cut into wedges and serve.
Number Of Servings:
Number Of Servings:
2-4
Personal Notes:
Personal Notes:
Serve with maple syrup, berries and whipped cream.

 

 

 

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