Dutch Baby

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 2 teaspoons grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• 3 large eggs
• 1 1/4 cups skim milk
• 1 tablespoon unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 3 tablespoons confectioners' sugar

Recipe

• 1 adjust an oven rack to the middle position and heat the oven to 450. brush the surface and sides of a 12 inch skillet with the oil. place the skillet on the oven rack and heat until the oil is shimmering, about 10 minutes.
• 2 meanwhile, combine the flour, cornstarch, lemon zest, and salt in a large bowl. whisk the eggs in another bowl until frothy and light, about 1 minute. whisk the milk, butter, and vanilla into the eggs until incorporated. whisk one-third of the milk mixture into the flour mixture until no lumps remain, then slowly whisk in the remaining two-thirds milk mixture until smooth.
• 3 carefully pour the batter into the heated skillet and bake until the edges of the dutch baby are deep golden brown and crisp, about 20 minutes. transfer the skillet to a wire rack and sprinkle the dutch baby with the lemon juice and confectioners' sugar. cut into wedges and serve.