Dutch Baby Pancake
The crisp golden-brown edges and the custardy pancake interior makes this Dutch Baby Pancake a favorite around the breakfast or brunch table!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
- 3 tablespoons vegetable oil
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 2 teaspoons grated zest
- 1 teaspoon salt
- 3 large eggs at room temperature
- 1 ¼ cups skim milk
- 1 Tablespoon unsalted butter melted and cooled
- 1 Tablespoon granulated sugar
- 2 teaspoons pure vanilla extract
- 2 Tablespoons freshly squeezed lemon juice
- 3 Tablespoons powdered sugar
- fresh berries blueberries, raspberries, sliced strawberries
- freshly whipped cream
MAKE THE BATTER:
In a large bowl whisk together the flour, cornstarch, lemon zest, and salt.
In a medium bowl whisk the eggs until they are frothy, for about 1-2 minutes. Whisk in the milk, sugar, butter, and vanilla into the eggs until the eggs turn light yellow and no longer stringy, about 1 minute.
Slowly whisk the egg mixture into the flour mixture until combined and smooth. Then, whisk vigorously for 1 minute.
BAKE THE PANCAKE:
Quickly and carefully remove the pan from the oven and swirl the oil around to coat the pan one more tie. Then, pour the batter into the preheated skillet. Bake until the pancake edges are deep golden brown and crisp, about 18-22 minutes.
GARNISH AND SERVE THE PANCAKE:
Use a large spatula to move the entire pancake to a wire rack. Let the pancake cool for 3 minutes. Then, sprinkle the pancake with lemon juice and dust with powdered sugar.
Slice the pancake into wedges and serve with fresh berries and whipped cream (both optional).
Calories: 375kcal | Carbohydrates: 45g | Protein: 10g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 131mg | Sodium: 662mg | Potassium: 198mg | Sugar: 13g | Vitamin A: 420IU | Vitamin C: 3.2mg | Calcium: 117mg | Iron: 2mg