2000s Recipes + Menus
Dutch Baby with Lemon Sugar
Serves4 to 6 (breakfast or dessert)
- Active time:10 min
- Start to finish:30 min
April 2009
A Dutch Baby—basically a cross between a pancake and a popover—is tremendously popular in Seattle; according to local lore, it originated at a restaurant there called Manca’s. Serve it with fresh berries or nothing more than jam or a lavish sprinkling of lemon sugar.
- 1/3 cup sugar
- 2 teaspoons grated lemon zest
- 3 large eggs at room temperature 30 minutes
- 2/3 cup whole milk at room temperature
- 2/3 cup all-purpose flour
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon cinnamon
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon salt
- 1/2 stick unsalted butter, cut into pieces
-
Equipment:
a 10-inch cast-iron skillet -
Accompaniment:
lemon wedges
-
Put skillet on middle rack of oven and preheat oven to 450ºF.
-
Stir together sugar and zest in a small bowl.
-
Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
-
Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.
-
Serve immediately, topped with lemon sugar.
- Keywords
- cook smart,
- lemons,
- spring,
- fruit,
- dessert
Magazine
Cook Smart: Transformers
Three eggs. Two lemons. Five extraordinarily different desserts. It does not take a mathematical genius to figure out that a couple of very modest ingredients add up to a brilliant, shining moment at the end of a meal.
Ratings
Comments
Post a Comment