2 tablespoons vegetable oil (I used grape seed oil)
1 cup all-purpose flour
1/4 cup cornstarch, sifted (lumps removed)
2 teaspoons lemon zest (see juice below for later)
1 teaspoon salt
3 large eggs
1 1/4 cups milk*
1 tablespoon unsalted butter , melted and cooled
1 teaspoon vanilla extract
2 tablespoons lemon juice
Confectioners’ sugar (optional for garnish)
*The recipe recommends skim milk for a crispier edge. I used whole milk and it worked fine.
Heat oven to 450 degrees.
Brush the surface and edges of a 12″ oven-proof skillet with the oil. (I used stainless steel.)
Place the skillet on the oven rack and heat until the oil is shimmering, about 10 minutes.
Meanwhile, combine the flour, cornstarch, lemon zest, and salt in a large bowl.
Whisk the eggs in another bowl until frothy and light, about 1 minute.
Whisk the milk, butter, and vanilla into the eggs until incorporated.
Whisk one-third of the milk mixture into the flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
Remove pan from oven and brush oil around bottom and edges.
Carefully pour the batter into the heated skillet.
Bake until edges of the Dutch Baby are deep golden brown and crisp, about 20 minutes.
Transfer the skillet to a wire rack to rest for a couple of minutes.
Slide the pancake onto a cutting board.
Sprinkle it with lemon juice and confectioners’ sugar.
Cut into wedges and serve.
Taken from Cook’s Country
