Name: Dutch Baby with Lemon Sugar
Cook time: 10 min
Total time: 30 min
Yield: Makes 4 to 6 (breakfast or dessert) servings
Ingredients: 1/3 cup sugar; 2 teaspoon grated lemon zest; 3 large eggs at room temperature 30 minutes; 2/3 cup whole milk at room temperature; 2/3 cup all-purpose flour; 1/4 teaspoon pure vanilla extract; 1/8 teaspoon cinnamon; 1/8 teaspoon grated nutmeg; 1/8 teaspoon salt; 1/2 stick unsalted butter, cut into pieces; Equipment: a 10-inch cast-iron skillet; Accompaniment: lemon wedges

A dutch baby in a skillet with a slice cut out.

Photo by Romulo Yanes

A Dutch baby—basically a cross between a pancake and a popover—is tremendously popular in Seattle; according to local lore, it originated at a restaurant there called Manca's. Serve it with fresh berries or nothing more than jam or a lavish sprinkling of lemon sugar.

Recipe information

Total Time
30 min
Yield
Makes 4 to 6 (breakfast or dessert) servings

Ingredients

1/3 cup sugar

2 teaspoon grated lemon zest

3 large eggs at room temperature 30 minutes

2/3 cup whole milk at room temperature

2/3 cup all-purpose flour

1/4 teaspoon pure vanilla extract

1/8 teaspoon cinnamon

1/8 teaspoon grated nutmeg

1/8 teaspoon salt

1/2 stick unsalted butter, cut into pieces

Equipment: a 10-inch cast-iron skillet

Accompaniment: lemon wedges

Preparation

Step 1
Put skillet on middle rack of oven and preheat oven to 450°F.
Step 2
Stir together sugar and zest in a small bowl.
Step 3
Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
Step 4
Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.
Step 5
Serve immediately, topped with lemon sugar.