2000s Recipes + Menus

Dutch Baby with Lemon Sugar

Serves4 to 6 (breakfast or dessert)
  • Active time:10 min
  • Start to finish:30 min
April 2009
A Dutch Baby—basically a cross between a pancake and a popover—is tremendously popular in Seattle; according to local lore, it originated at a restaurant there called Manca’s. Serve it with fresh berries or nothing more than jam or a lavish sprinkling of lemon sugar.
  • 1/3 cup sugar
  • 2 teaspoons grated lemon zest
  • 3 large eggs at room temperature 30 minutes
  • 2/3 cup whole milk at room temperature
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon pure vanilla extract
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon grated nutmeg
  • 1/8 teaspoon salt
  • 1/2 stick unsalted butter, cut into pieces

  • Equipment:

    a 10-inch cast-iron skillet

  • Accompaniment:

    lemon wedges
  • Put skillet on middle rack of oven and preheat oven to 450ºF.
  • Stir together sugar and zest in a small bowl.
  • Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
  • Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.
  • Serve immediately, topped with lemon sugar.

Recipe by Andrea Albin

Photograph by Romulo Yanes

Keywords
cook smart,
lemons,
spring,
fruit,
dessert

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