Prep 15 mins
Cook 20 mins
I grew up eating this for breakfast and loving it and had to try a different variation. I must say, I used butter instead of vegetable oil, and I used evaporated milk in place of skim. So I didn't follow the recipe exactly, but I did enjoy the fresh lemon juice and lemon zest. Recipe courtesy of The Best of America's test Kitchen 2011.
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 1⁄4 cup cornstarch
- 2 teaspoons grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 3 large eggs
- 1 1⁄4 cups skim milk
- 1 tablespoon unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 3 tablespoons confectioners' sugar
- Adjust an oven rack to the middle position and heat the oven to 450. Brush the surface and sides of a 12 inch skillet with the oil. Place the skillet on the oven rack and heat until the oil is shimmering, about 10 minutes.
- Meanwhile, combine the flour, cornstarch, lemon zest, and salt in a large bowl. Whisk the eggs in another bowl until frothy and light, about 1 minute. Whisk the milk, butter, and vanilla into the eggs until incorporated. Whisk one-third of the milk mixture into the flour mixture until no lumps remain, then slowly whisk in the remaining two-thirds milk mixture until smooth.
- Carefully pour the batter into the heated skillet and bake until the edges of the Dutch baby are deep golden brown and crisp, about 20 minutes. Transfer the skillet to a wire rack and sprinkle the Dutch baby with the lemon juice and confectioners' sugar. Cut into wedges and serve.