How to make a dutch baby

"What's for breakfast?" I asked my friend Christine upon arrival at her house one morning. She replied, "We're having Dutch Baby."

And I'm like, what the . . . ?! Dutch Baby?! And she says, "No, no, not what you're thinking - it's an oven baked pancake that's similar to a giant popover." I AM intrigued. I want to know more. . .

I learn it's actually German in origin, derived from the German "pfannkuchen" & first made in a Seattle restaurant. The "Dutch" refers to German-American immigrants known as the Pennsylvania Dutch.

But enough background! Let's get cooking! Christine gave me her recipe (that she adapted from an America's Test Kitchen recipe) so I could share it with you and the Snapguide community!

Adjust oven rack to middle position and preheat oven to 450°F. Brush the surface and sides of a large skillet (cast iron best) with oil. Put in the oven and heat 10 minutes, until oil is shimmering.

Meanwhile mix flour, cornstarch, lemon zest and salt in a large bowl.

In another bowl, whisk eggs until frothy and light, about 1 minute.

Whisk butter, milk and vanilla into the eggs until well incorporated.

Whisk 1/3 of the eggs/milk mixture into the flour mixture until no lumps remain. Then whisk in the remaining eggs/milk mixture until batter is smooth.

Carefully pour the batter into the heated skillet.

Bake until the edges are deep golden brown and crisp, about 20 minutes.

Let it sit a few minutes and it will deflate. No worries. It's supposed to. 😜

Transfer skillet to a wire rack and sprinkle with lemon juice and confectioners' sugar.

Cut into wedges & serve. It's surprisingly light yet packed with flavor! You can also top with berries or other fruit if you want. Thanks Christine, for this delicious breakfast! Dutch Baby, baby!