A cross between a popover and a giant easy pancake, a Dutch Baby bakes in a skillet. It puffs up spectacularly and then, moments out of the oven, deflates to form a bowl with crisp sides and a thin, custardy bottom. This pancake is thought to come from Germany, not Holland. The “baby” is usually traced to Manca’s Café in Seattle, famous for more than 50 years of for the oven baked pancakes. Where ordinary pancakes call for baking soda and powder, Dutch babies rely on the conversion of water to steam for their lift- the milk, eggs and butter in the batter all contain substantial amounts of water.
2 Tbsp. vegetable oil 1 cup flour ¼ cup cornstarch 2 tsp. grated lemon zest 1 tsp. salt 3 large eggs 1 ¼ cups skim milk 1 Tbsp. unsalted butter, melted and cooled 1 tsp vanilla
1. Heat oven to 450˚F. 2. Brush surface and sides of the skillet with oil. 3. Place skillet in the oven to heat for 7 minutes. Tip: Keep the skillet in the oven if your batter isn’t ready in 7 minutes. 4. Combine the flour, cornstarch, lemon zest and salt in a large bowl. 5. In another bowl whisk the eggs until frothy and light, about 1 minute. 6. Whisk the milk, butter and vanilla into the eggs until incorporated. 7. Whisk 1/3 of the milk mixture into flour mixture until NO LUMPS remain, then slowly whisk in the remaining milk mixture until smooth. 8. Remove skillet from the oven carefully and pour the batter into the skillet. 9. Bake about 20 minutes or until the edges are deep golden brown.