This is a Dutch Baby pancake, or sometimes called a German pancake. The pancake is oven-baked in a skillet until it puffs-up and turns golden brown in color. Serve this Dutch Baby straight from the oven with some lemon sugar and some fresh berries. It’s like a sweet breakfast version of Yorkshire pudding. Simply delicious!
Recipe adapted from Gourmet-August 2009
Dutch Baby With Lemon Sugar
1/3-Cup (65 g) Sugar
2 tsp Grated Lemon Zest
3 Large Eggs, at room temperature
2/3 Cup (160 ml) Whole Milk, at room temperature
2/3 Cup (80 g) All-Purpose Flour
¼ tsp Pure Vanilla Extract
1/8 tsp Ground Cinnamon
1/8 tsp Grated Nutmeg
1/8 tsp Sea Salt
½ Stick (55 g) Unsalted Butter, cut into pieces
Equipment: A 10-inch (25 cm) Cast-Iron Skillet
Put the skillet on middle rack of the oven and preheat oven to 450˚F or 225˚C.
In a small bowl, rub the lemon zest with sugar.
Beat the eggs with an electric mixer at high speed until pale and frothy then beat in milk, flour, vanilla, cinnamon, nutmeg, and sea salt until smooth, about 1 minute.
Remove the skillet from oven and melt the butter. Tilt the pan so that the butter coats the sides and pour in the batter. Return the skillet to the oven and bake until puffed and golden brown, 18 to 25 minutes.
Serve immediately, topped with lemon sugar and fresh berries, if desired.