This is the most exciting thing I make for breakfast. When I’m about to pull it out of the oven I yell out that it’s done and everyone gathers in the kitchen for the reveal. How high has it has puffed this time? It never disappoints.
Ingredients
1 3/4 cups flour (8 3/4 ounces) 1 tablespoon lemon zest plus 1 tablespoon lemon juice (all from one lemon) 1/2 teaspoon salt 1/8 teaspoon ground nutmeg 3 tablespoons plus 1 tablespoon sugar 1 1/2 cup milk 6 eggs 1 1/2 teaspoons vanilla 3 tablespoons unsalted butter, cut into three pieces
Instructions
In a large bowl, whisk together flour, lemon zest, salt, nutmeg and 3 tablespoons sugar. In a medium bowl, whisk milk, eggs and vanilla.
Add half of the milk mixture to flour mixture and whisk vigorously until there are no lumps left. Add remaining milk mixture and whisk until just combined.
Adjust oven rack to lower middle position. In a 12-inch ovensafe skillet, melt butter over medium low heat on the stove. When butter is melted, turn off stove, carefully add the batter to the skillet and place in the cold oven.
Turn on oven, set to 375 degrees and bake until pancake is puffed and edges are a deep golden color, about 30-35 minutes.
Transfer skillet to a cooling rack. Drape oven mitt on handle as a reminder that it is REALLY HOT and should not be grabbed with bare hands. Sprinkle the dutch baby with lemon juice and remaining 1 tablespoon sugar.
Use a spatula to gently slide the dutch baby onto a cutting board and cut into wedges. Serve warm with syrup, if desired, and fresh strawberries on the side.
