Dutch Baby

I’m a new Grandma! In the last year I’ve been blessed with two grandsons, Noah and Jackson, and a granddaughter, Emerie. Each Sunday my daughters, their  husbands, all the babies and me and my husband Randy share breakfast together. This morning I made a Dutch baby. 

A Dutch baby is a hybrid of a German pancake and a popover. You can serve it with syrup, fruit preserves, or our favorite-freshly squeezed lemon juice and powdered sugar. This dish is so easy yet impressive.

INGREDIENTS

• 3 large eggs at room temperature 30 minutes
• 2/3 cup whole milk at room temperature
• 2/3 cup all-purpose flour
• 1 teaspoon lemon zest
• 1/4 teaspoon pure vanilla extract
• 1/4 teaspoon cinnamon
• 1/8 teaspoon grated nutmeg
• 1/8 teaspoon salt
• 1/2 stick unsalted butter, cut into pieces
• Powdered sugar
• Lemon wedges

1. 
   

2. PREPARATION

   1. 1. Preheat oven to 450°F and place iron skillet on middle rack.
      2. Beat eggs with an electric mixer at high speed until light and frothy. Beat in milk then flour, zest, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
      3. Add butter to hot skillet and melt, swirl to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.
      4. Serve immediately, topped with squeezed lemon juice and powdered sugar.