So, remember how I raved about the Dutch Baby I had in Palm Springs? Not really? Well, I had a Dutch Baby in Palm Springs and I raved about it. One of the first things that popped into my head as I scarfed it down in a ladylike manner was, “I have to find a recipe for this.” The best way I can describe a Dutch Baby is a cross between a popover and a light, airy pancake. And once I discovered how incredibly easy it is to make one, I vowed that I would never have regular pancakes again. I mean, it doesn’t even need syrup! Just a dusting of sugar and you’re good to go. No flipping pancakes and making a mess all over your stovetop. No irregular shapes that you’re trying to pass off as Mickey Mouse. One skillet, pop it in the oven, and twenty minutes later, welcome to Dutch Baby heaven.
Just look at that! You’ll be surprised how a little bit of runny batter turns into something so impressive.
Dutch Baby with Lemon Sugar
(Courtesy of Epicurious)
Makes 4-6 servings
1/3 cup sugar
2 tsp grated lemon zest
3 large eggs, at room temperature
2/3 cup whole milk, at room temperature
2/3 cup all-purpose flour
1/4 tsp pure vanilla extract
1/8 tsp cinnamon
1/8 tsp grated nutmeg
1/8 tsp salt
4 tbsp unsalted butter, cut into pieces
Lemon wedges, for serving
Place a 10-inch cast iron skillet on the middle rack of the oven and preheat oven to 450 degrees F.
Stir sugar and zest together in a small bowl and set aside.
Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt. Continue to beat until smooth, about 1 more minute (batter will be thin).
Add butter to the hot skillet and melt, swirling to coat. Add batter and immediately return the skillet to the oven. Bake until puffed and golden-brown, 18 to 25 minutes.
Top with lemon sugar and serve hot with lemon wedges. Enjoy!