Dutch Baby

29 Apr

I’ve made dutch babies before, but this is the first time using the America’s Test Kitchen version. It  turned out delicious and  was super easy to make. I really loved the addition of the lemon zest and lemon juice… they added a ton of flavor and complimented the blueberry sauce I used very well. This is a great breakfast that looks fancy but will have you in and out of the kitchen in no time.

“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.”

Serves 4.  


  • 2 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • ¼ cup cornstarch
  • 2 teaspoons grated zest and 2 tablespoons juice from 1 lemon
  • 1 teaspoon salt
  • 3 large eggs
  •  1 ¼ cups skim milk (see note)
  • 1 tablespoon unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 3 tablespoons confectioners’ sugar

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

2. 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.

3. 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.

From America’s Test Kitchen

Shown with Blueberry Breakfast Sauce and Whipped Cream


One Response to “Dutch Baby”

  1. Rufus' Food and Spirits Guide April 29, 2011 at 10:59 am #

    Oh wow, that looks good! Love that blueberry sauce. And I’ve never made a Dutch baby.

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