Dutch baby
Dutch baby from Food52
3 tablespoons butter
3 eggs
3/4 cup milk
3/4 cup flour
1/4 teaspoon salt
1/4 teaspoon vanilla
Lemon wedges
Confectioner's sugar
Preheat oven to 425oF. Place butter in a 10" skillet or heavy baking dish and place in oven while preheating. Remove the pan before butter starts to brown. In the meantime, beat eggs until foamy; add milk, flour, salt and vanilla and blend together until just mixed. Pour into hot skillet and return to oven for approximately 25 minutes until golden brown and puffed. Remove the pancake from oven and dust with confectioner’s sugar. Serve immediately with lemon wedges and extra pats of butter. When the lemon juice mixes with the confectioner's sugar it makes a creamy lemony sauce that is perfect.
Two tips on the batter: Make batter ahead of time. Not sure why, but letting the batter rest for at least an hour seems to help. Also mixing until smooth. It is not a pancake or waffle batter so you won't be at risk of over mixing; it also helps with developing a good crumb.
When it comes to the skillet prep, add the butter AFTER preheating the skillet. The butter will sizzle when added to the hot pan. Once melted add the batter and put straight into the over. This doesn't give the butter time to burn.
Lastly, turn the heat down to 300 for the last 5 minutes of cooking.
3 tablespoons butter
3 eggs
3/4 cup milk
3/4 cup flour
1/4 teaspoon salt
1/4 teaspoon vanilla
Lemon wedges
Confectioner's sugar
Preheat oven to 425oF. Place butter in a 10" skillet or heavy baking dish and place in oven while preheating. Remove the pan before butter starts to brown. In the meantime, beat eggs until foamy; add milk, flour, salt and vanilla and blend together until just mixed. Pour into hot skillet and return to oven for approximately 25 minutes until golden brown and puffed. Remove the pancake from oven and dust with confectioner’s sugar. Serve immediately with lemon wedges and extra pats of butter. When the lemon juice mixes with the confectioner's sugar it makes a creamy lemony sauce that is perfect.
Two tips on the batter: Make batter ahead of time. Not sure why, but letting the batter rest for at least an hour seems to help. Also mixing until smooth. It is not a pancake or waffle batter so you won't be at risk of over mixing; it also helps with developing a good crumb.
When it comes to the skillet prep, add the butter AFTER preheating the skillet. The butter will sizzle when added to the hot pan. Once melted add the batter and put straight into the over. This doesn't give the butter time to burn.
Lastly, turn the heat down to 300 for the last 5 minutes of cooking.