Saturday, February 11, 2017

Dutch Baby Love

I wanted to make something special for breakfast. For seven of us. So I tried America's Test Kitchen recipe for Dutch babies. They have done all the research. So I could make a beautiful puffed pancake. Times two. I think we found a new family favorite.

Pictured: My son took this photo of our breakfast pancake.

She is like the ships of the merchant; she brings her food from afar. Proverbs 31:14 ESV


    • 2 tablespoons vegetable oil
    • 1 cup all-purpose flour
    • 1/4 cup cornstarch
    • 2 teaspoons lemon zest
    • 2 tablespoons lemon juice
    • 1 teaspoon salt
    • 3 large eggs
    • 1 1/4 cups skim milk ( lowfat or whole will work but the sides won't crisp as well)
    • 1 tablespoon unsalted butter, melted and cooled
    • 1 teaspoon vanilla extract
    • 3 tablespoons confectioners' sugar


  1. Preheat oven to 450F with a rack in the middle.
  2. Brush surface and sides of large skillet with oil.
  3. Place skillet on oven rack and heat until oil is shimmering, about 10 minutes.
  4. Combine flour, cornstarch, lemon zest, and salt in large bowl.
  5. Whisk eggs in another bowl until frothy and light, about 1 minute.
  6. Whisk milk, butter, and vanilla into eggs until incorporated.
  7. Whisk one-third of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
  8. Carefully pour batter into heated skillet and bake until edges of Dutch Baby are deep golden brown and crisp, about 20 minutes.
  9. Transfer skillet to wire rack and sprinkle Dutch Baby with lemon juice and confectioners’ sugar.
  10. Slide onto cutting board or plate and cut into wedges.
  11. Serve with sweet whipped cream and/or berries. This could even be the base for a savory.

1 comment:

Anonymous said...

You sure are a good cook!! It's fun to see the new recipes you come up with. Thanks for sharing.