I saw this recipe on Cook's Country, which is part of America's Test Kitchen, and wanted to try it. It's a fairly easy recipe & while the dutch baby was baking, I fixed the rest of our breakfast. The recipe doesn't have any sugar in it, therefore, it really needs some powdered sugar, sweetened strawberries or syrup. Here's the recipe:
It looks like a giant popover !!
2 T. vegetable oil (I really didn't need that much)
1 c. flour
1/4 c. cornstarch
2 t. zest & 2 T. juice from 1 lemon
1 t. salt
3 large eggs
1 1/4 c. skim milk
1 T. unsalted butter, melted & cooled
1 t. vanilla
3 T. confectioners' sugar
Adjust oven rack to middle position & heat oven to 450 degrees. Brush surface & sides of large skillet with oil. (I used a 10" stainless steel skillet). Place skillet on oven rack & heat until oil is shimmering, about 10 minutes.
Combine flour, cornstarch, lemon zest & salt in large bowl. Whisk eggs in another bowl until frothy & light, about 1 minute. Whisk milk, butter & vanilla into eggs until incorporated. Whisk one-third of milk mixture into flour mixture until no lumps remain then slowly whisk in remaining milk mixture until smooth.
Carefully pour batter into heated skillet & bake until edges of Dutch Baby are deep, golden brown & crisp, about 20 minutes. Remove to wire rack & sprinkle the Dutch Baby with the lemon juice & confectioners' sugar. Cut into wedges to serve. For an added treat, serve with an array of berries & sweetened whipped cream.
NOTE: The Dutch Baby will deflate after it sits. It's supposed to!
I am sharing this with Pink Saturday.
Serves 4 M-m-m, the finished product!