this past weekend was just wonderfully filled with relaxation and hanging about with my hubby and my two little guys, it's just what we needed before the crazy holiday season begins... so on saturday morning, while the boys were busy sprawled about the living room with matchbox cars and legos, the hubby and i, with coffee's in hand enjoyed a few episodes of america's test kitchen... i'm a dork for christopher kimball... and one of the segments was about a delicious breakfast goodies known as a "dutch baby"... or what are more commonly referred to as a german pancake, which is very similar to yorkshire pudding... but back to the show... now, let me tell you, as soon as they pulled the finished product out of the oven, my hubby and i had the same expression on our faces... we had one of those unspoken connective moments... we knew what we were having for breakfast... so, off to the store for lemons the hubby went... and an hour or so after that, the dutch baby was born...
this was deliciously flavorful, had a wonderful mix of textures, from almost custardy in the center, but with nice crispy edges... the lemon flavor was subtle, and the dusting of powdered sugar gave it just that kick of sweetness you would want...
ingredients:
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 (see note)
1 tablespoon unsalted butter , melted and cooled
1 teaspoon vanilla extract
3 tablespoons confectioners' sugar
directions:
1. adjust oven rack to middle position and heat oven to 450 degrees
2. brush surface and sides of large skillet with oil, then place skillet on oven rack and heat until oil is shimmering, about 10 minutes
3. meanwhile, combine flour, cornstarch, lemon zest, and salt in large bowl
4. whisk eggs in another bowl until frothy and light, about 1 minute
5. then whisk milk, butter, and vanilla into eggs until incorporated
6. whisk one-third of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth
7. carefully pour batter into heated skillet just pull the oven rack out a little and pour into the pan, it's a lot easier) and bake until edges of the dutch baby are deep golden brown and crisp, about 20 minutes
8. transfer skillet to wire rack and sprinkle Dutch Baby with lemon juice and confectioners’ sugar... cut into wedges... serve
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 (see note)
1 tablespoon unsalted butter , melted and cooled
1 teaspoon vanilla extract
3 tablespoons confectioners' sugar
directions:
1. adjust oven rack to middle position and heat oven to 450 degrees
2. brush surface and sides of large skillet with oil, then place skillet on oven rack and heat until oil is shimmering, about 10 minutes
3. meanwhile, combine flour, cornstarch, lemon zest, and salt in large bowl
4. whisk eggs in another bowl until frothy and light, about 1 minute
5. then whisk milk, butter, and vanilla into eggs until incorporated
6. whisk one-third of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth
7. carefully pour batter into heated skillet just pull the oven rack out a little and pour into the pan, it's a lot easier) and bake until edges of the dutch baby are deep golden brown and crisp, about 20 minutes
8. transfer skillet to wire rack and sprinkle Dutch Baby with lemon juice and confectioners’ sugar... cut into wedges... serve
next time you're making brunch, put this guy on your menu... it's light, delicious, and the perfect start to a wonderful weekend :)
hope you all enjoyed your weekend... and as always, happy baking everyone!
I've been wanting to make a dutch baby for awhile! You make it sound so delicious! I think I will have to take the plunge this weekend and make one!
ReplyDeleteYour DB looks so good! I've been trying to perfect mine for about a week and it still needs work. Good job! :)
ReplyDeleteI couldn't find a note about the skim milk. Why did the recipe call for that instead of whole?
ReplyDeletesorry len, i guess i forgot to write the note... You can use whole or low-fat milk instead of the skim milk, but the dutch baby won’t be as crisp :)
ReplyDelete