Name: Dutch Baby
Total time: 45 min
Ingredients: 2 tablespoons vegetable oil; 1 cup (5 ounces/142 grams) all-purpose flour; 1/4 cup (1 ounce/28 grams) cornstarch; 2 teaspoons grated lemon zest plus 2 tablespoons juice; 1 teaspoon salt; 3 large eggs; 1 1/4 cups skim milk; 1 tablespoon unsalted butter , melted and cooled; 1 teaspoon vanilla extract; 3 tablespoons confectioners' sugar

Why This Recipe Works

We wanted a puffy, well-risen Dutch Baby with crisp sides and a tender bottom, but achieving that contrast did not come easily. Instead of relying on leavening agents like baking powder, we achieved a light, fluffy rise for our Dutch Baby using the conversion of water to steam. We found an ordinary skillet promoted the most even rise, due to its gently sloping sides. Fats tended to make baked goods tender rather than crisp. To ensure crisper sides, we cut down on the fat by replacing whole milk with skim. For even more crispness, we replaced some of the flour with cornstarch.

Before You Begin

You can use whole or lowfat milk instead of skim, but the Dutch Baby won’t be as crisp. For a treat, serve with an assortment of berries and lightly sweetened whipped cream.

Instructions

OIL SKILLET Adjust oven rack to middle position and heat oven to 450 degrees. Brush surface and sides of 12-inch skillet with oil. Place skillet on oven rack and heat until oil is shimmering, about 10 minutes.

MIX BATTER Meanwhile, combine flour, cornstarch, lemon zest, and salt in large bowl. Whisk eggs in another bowl until frothy and light, about 1 minute. Whisk milk, butter, and vanilla into eggs until incorporated. Whisk one-third of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.

BAKE AND SERVE Carefully pour batter into heated skillet and bake until edges of Dutch Baby are deep golden brown and crisp, about 20 minutes. Transfer skillet to wire rack and sprinkle Dutch Baby with lemon juice and confectioners’ sugar. Cut into wedges. Serve.