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Dutch Baby serves 2-4
2 t ablespoons vegetable oil 1 cup all-purpose flour ¼ cup cornstarch 2 t easpoons grated lemon zest 2 t ablespoons juice from one lemon (reserved for sprinkling on baked Dutch Baby) 1 teaspoon salt 3 large eggs 1 ¼ cups skim milk 1 tablespoon unsalted butter, melted and cooled 1 teaspoon vanilla extract 3 t ablespoons confectioners’ sugar
Take lots of pictures, because people want to see what your food looks like.
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1. Place the oven rack in the middle of an oven set to 450°F. Brush the inside of an ovenproof 12-inch skillet with 2 tablespoons vegetable oil. Place pan in oven and heat until oil is shimmering (10 minutes). 2. In a bowl, combine the flour, cornstarch, lemon zest, and salt. In another bowl, whisk the eggs until they’re light and frothy. Whisk in the milk, butter, and vanilla. 3. Add 1/3 of the milk to the flour mixture and mix until the lumps are gone. Add the rest of the milk and stir until the batter is smooth. 4. Pour the batter into the hot skillet and bake for 20 minutes, or until the edges are puffed and golden brown. Remove the skillet from the oven and place on a wire rack. Sprinkle with powdered sugar and lemon juice. Slice into wedges and serve immediately.