You know you’re living well when you find yourself sitting down to Saturday brunch on a Tuesday morning. Dutch babies make it easy to live the weekend dream any day of the week—all the satisfaction of pancakes minus the tedious pouring and flipping.
That’s my pseudo infomercial spiel. Sold? I hope so because tomorrow’s hump day and I can’t think of a more deserving day for a Dutch baby.
- ⅓ cup granulated sugar
- 2 tsp grated lemon zest
- 3 large eggs, at room temperature
- ⅔ cup all-purpose flour
- ⅔ cup whole milk, at room temperature
- ¼ tsp vanilla extract
- ⅛ tsp cinnamon
- ⅛ tsp grated nutmeg
- ⅛ tsp salt
- 4 tbsp salted butter, cut into pieces
- Preheat your oven to 230 °C (450 °F) with a 25 cm (10") skillet on the middle rack.
- Meanwhile, in a small bowl, blend the sugar and zest with your fingertips until fragrant and sandy. Set the mixture aside.
- In a medium bowl, beat the eggs with an electric mixer on high speed until pale and frothy.
- Mix in the flour, then beat in the milk, vanilla, cinnamon, nutmeg and salt until smooth. The batter will be super thin!
- Remove the skillet from the oven and add the butter, swirling to coat the bottom and sides.
- Add the batter and immediately return the skillet to the oven.
- Bake for 18–25 minutes or until puffed and golden.
- Serve immediately with a squirt of lemon juice and a generous sprinkle of lemon sugar.