Hey Baby!

The Husband and I often go to a wonderful breakfast institution in our town called The Original Pancake House.  They're not fooling us though. We know they are not the "Original" by any means, though they have very good food.  One of their specialties is the Dutch Baby which comes to the recipients tables all puffy and golden and delicious looking.

We have never ordered one and recently I decided to give making one at home a try.  One word: Spectacular!  This is so easy to whip together, especially if you are use to making popovers or Yorkshire pudding.  The batter is very similar as is the cooking technique.  Make sure to use the correct size pan and the secret is to preheat that pan for 10 minutes in a very hot oven.  I used my trusty, well seasoned cast iron skillet and I delivered a perfect Dutch Baby to the breakfast table.  A dusting of powdered sugar and a sprinkling of fresh lemon juice is all you need to accompany this tasty treat.

P.S. Congratulations to my beautiful niece and her husband on the birth of their new baby girl!!

Dutch Baby

2 tablespoons vegetable oil
1 cup all-purpose flour
1/4 cup cornstarch
2 teaspoons grated zest and 2 tablespoons juice from 1 lemon
1 teaspoon salt
3 large eggs
1 1/4 cups skim milk (per recipe, makes for a crisper end product using skim milk)
1 tablespoon unsalted butter , melted and cooled
1 teaspoon vanilla extract
3 tablespoons confectioners' sugar
Adjust oven rack to middle position and heat oven to 450 degrees. Brush surface and sides of large skillet with oil. Place skillet on oven rack and heat until oil is shimmering, about 10 minutes.

Meanwhile, combine flour, cornstarch, lemon zest, and salt in large bowl. Whisk eggs in another bowl until frothy and light, about 1 minute. Whisk milk, butter, and 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 and bake until edges of Dutch Baby are deep golden brown and crisp, about 20 minutes. Transfer skillet to wire rack and sprinkle Dutch Baby with lemon juice and confectioners’ sugar. Cut into wedges. Serve.