Dutch Baby with Lemon Sugar
A classic German pancake that puffs up beautifully in the oven, served with a fragrant lemon-sugar topping. This golden, crispy-edged breakfast treat combines the flavors of vanilla, cinnamon, and nutmeg with a bright citrus finish.
Ingredients
- •⅓ cup sugar
- •2 teaspoon grated lemon zest
- •3 large eggs
- •⅔ cup whole milk
- •⅔ cup all-purpose flour
- •¼ teaspoon pure vanilla extract
- •⅛ teaspoon cinnamon
- •⅛ teaspoon grated nutmeg
- •⅛ teaspoon salt
- •½ stick unsalted butter
- •1 piece cast-iron skillet
- •1 serving lemon wedges
Cooking Instructions
- 1.
Put skillet on middle rack of oven and preheat oven to 450°F.
10 min
- 2.
Stir together sugar and zest in a small bowl.
2 min
- 3.
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).
5 min
- 4.
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.
25 min
- 5.
Serve immediately, topped with lemon sugar.
2 min
