Dutch Baby

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.