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
-
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.