Dutch Baby
The best elements of a pancake, a crepe and a custardy popover. This super easy dutch baby will quickly become your favorite breakfast!
Servings: 6
Ingredients
- 1/2 cup of all purpose flour
- 2 tablespoons of granulated sugar
- 4 large eggs, room temperature
- 1/2 cup of buttermilk, room temperature
- 2 teaspoons of vanilla extract
- 1 teaspoon of fresh lemon zest
- 1/2 teaspoons of salt
- 3 tablespoons of butter (for greasing the skillet)
Instructions
- Place a 10 or 11 inch skillet or oven proof baking dish onto the center rack of your oven and preheat your oven to 425 degrees
- Combine 1/2 cup of all purpose flour, 2 tablespoons of granulated sugar, 4 large eggs, 1/2 cup of whole milk, 2 teaspoons of vanilla extract, 1 teaspoon of fresh lemon zest and a pinch of salt in a blender and blend until all of the ingredients are fully incorporated and frothy
- Once the oven is preheated, carefully transfer the preheated skillet onto a heat proof surface and shut the oven door to maintain the internal temperature
- Add 3 tablespoons of butter into the hot skillet and carefully swirl to coat the entire interior surface
- Pour the batter into the skillet and immediately return the skillet to the oven
- Bake for 18-20 minutes or until fully puffed and golden brown
- Transfer the skillet onto a heat proof surface and serve immediately