Prep 12 mins
Cook 20 mins
Puffy, crisp and high sides with a tender bottom. The lowfat content of the milk and the cornstarch replacing some of the flour in other recipes insure the puffy crispy sides.
- 29.58 ml vegetable oil
- 236.59 ml all-purpose flour
- 59.14 ml cornstarch
- 9.85 ml lemon zest
- 29.58 ml lemon juice
- 4.92 ml salt
- 3 large eggs
- 295.73 ml skim milk (lowfat or whole will work but the sides won't crisp as well)
- 14.79 ml unsalted butter, melted and cooled
- 4.92 ml vanilla extract
- 44.37 ml confectioners' sugar
- Preheat oven to 450F with a rack in the middle.
- Brush surface and sides of large skillet with oil.
- Place skillet on oven rack and heat until oil is shimmering, about 10 minutes.
- Combine flour, cornstarch, lemon zest, and salt in large bowl.
- Whisk eggs in another bowl 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.
- 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 sprinkle Dutch Baby with lemon juice and confectioners’ sugar.
- Slide onto cutting board or plate and cut into wedges.
- Serve with sweet whipped cream and/or berries. This could even be the base for a savory.