The Dutch Baby is a great breakfast treat when you’re
tired of making pancakes and want something sweet… but not too sweet.
You can eat them plain (I like them this way) or cover
with fresh fruit and whipped cream ( I LOVE them this way).
Make sure that your guests are standing by for that AWE
effect when it is ready to come out of the oven. It looks beautiful for a few
seconds but it will collapse quickly.
Not to worry—it still tastes delicious no
matter how you dress it up.
Bon Appetit!
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2⁄3
cup all-purpose flour
3
tablespoons sugar
1
meyer lemon (for zest and juice)
1⁄8
teaspoon salt
2⁄3
cup plus 2 tablespoons whole milk, at room temperature
3
large eggs, at room temperature
1
teaspoon pure vanilla extract
1
scant tablespoon poppy seeds
2
tablespoons (1⁄4 stick) unsalted butter
Preheat the oven for 2 to 3 minutes to 400°F. Place a
10-inch cast-iron skillet in the oven to preheat.
In a medium bowl, whisk together the all-purpose
flour, 3 tablespoons sugar, zest from one lemon (1 teaspoon) and salt. In a
measuring cup, measure out the milk. Add the zest from one lemon (1 1/2
tablespoon), eggs and vanilla extract. Whisk until completely
combined. All
at once, add the wet ingredients to the dry ingredients and whisk until
nearly smooth. A few small lumps are ok. Next, fold in the poppy seeds. The
batter will be thin.
Carefully remove the hot skillet from the oven and add
the butter, and swirl it around until melted. Pour the batter into the
skillet, return it to the oven, and bake the pancake for 30 minutes, or until
the center is puffed and the edges are golden brown.
Yields 1 10-inch Dutch Baby
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