Dutch Baby From America's Test Kitchen

Total Time: 32 mins Preparation Time: 12 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 3 large eggs
• 1 1/4 cups skim milk (lowfat or whole will work but the sides won't crisp as well)
• 1 tablespoon unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 3 tablespoons confectioners' sugar

Recipe

• 1 preheat oven to 450f with a rack in the middle.
• 2 brush surface and sides of large skillet with oil.
• 3 place skillet on oven rack and heat until oil is shimmering, about 10 minutes.
• 4 combine flour, cornstarch, lemon zest, and salt in large bowl.
• 5 whisk eggs in another bowl until frothy and light, about 1 minute.
• 6 whisk milk, butter, and vanilla into eggs until incorporated.
• 7 whisk one-third of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
• 8 carefully pour batter into heated skillet and bake until edges of dutch baby are deep golden brown and crisp, about 20 minutes.
• 9 transfer skillet to wire rack and sprinkle dutch baby with lemon juice and confectioners’ sugar.
• 10 slide cutting board or plate and cut into wedges.
• 11 serve with sweet whipped cream and/or berries. this could even be the base for a savory.