Dutch Baby
WHY THIS RECIPE WORKS A big, puffy pancake, a Dutch baby puffs and rises as it bakes, then falls in the
center a few minutes out of the oven, resulting in a bowl-shaped breakfast treat with
crisp sides and a thin, custardy bottom. For our version we started with a 12-inch
skillet; its gently sloping walls promoted an even rise. Brushing the pan with oil
and preheating it in the oven helped ensure the sides had the texture we wanted and
jump-started the pancake’s rise. Since fats tend to make baked goods tender rather
than crisp, we used skim milk in our batter. For even more crispness, we replaced
some of the flour with cornstarch. See the sidebar that follows the recipe.
SERVES 4
You can use whole or low-fat milk instead of skim, but the texture won’t be as crisp. Serve with an assortment of berries and lightly sweetened whipped cream, if desired.
|
2 |
tablespoons vegetable oil |
|
1 |
cup (5 ounces) all-purpose flour |
|
¼ |
cup cornstarch |
|
2 |
teaspoons grated lemon zest plus 2 tablespoons juice |
|
1 |
teaspoon salt |
|
3 |
large eggs |
|
1¼ |
cups skim milk |
|
1 |
tablespoon unsalted butter, melted and cooled |
|
1 |
teaspoon vanilla extract |
|
3 |
tablespoons confectioners’ sugar |
1. Adjust oven rack to middle position and heat oven to 450 degrees. Brush bottom and sides of 12-inch skillet with oil. Heat skillet in oven until oil is shimmering, about 10 minutes.
2. Meanwhile, combine flour, cornstarch, lemon zest, and salt in large bowl. Whisk eggs in second 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.
3. Carefully pour batter into skillet and bake until edges are deep golden brown and crisp, about 20 minutes. Transfer skillet to wire rack, sprinkle pancake with lemon juice and confectioners’ sugar, and cut into wedges. Serve.