American
Lemon-Sugar Dutch Baby
A dramatically puffed skillet pancake with crisp butter-browned rims, a custardy center, and a bright finish of fresh lemon and fine sugar.
4 servings · 10 minutes prep · 20 minutes cook
Ingredients
Pancake Batter
- 3 large eggs, at room temperature
- 2/3 cup whole milk, lukewarm
- 2/3 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon Diamond Crystal kosher salt
- 3 tablespoons unsalted butter
Lemon Finish
- 1 medium lemon, finely grate 1 teaspoon zest, then cut into wedges
- 2 tablespoons granulated sugar, for finishing
Directions
Blend and Rest
- Place the eggs, milk, flour, the batter portion of sugar, vanilla, and salt in a blender. Blend for 20 seconds, scrape the sides, then blend 10 seconds more. Rest the batter at room temperature for 20 minutes.
- While the batter rests, heat the oven to 425°F / 220°C with a 10-inch cast-iron skillet on the center rack. Once the oven reaches temperature, continue heating the empty skillet for at least 15 minutes.
Brown the Butter and Bake
- Using oven mitts, move the hot skillet to the stovetop. Add the butter and swirl until melted, foamy, and lightly browned, about 1 minute; coat the bottom and sides.
- Briefly reblend the batter for 5 seconds, pour it into the center of the skillet, and return the pan to the oven immediately. Bake without opening the door for 15 minutes, then continue until the rim is deeply puffed and brown and the center is set but tender, 3 to 5 minutes more.
Finish and Serve
- Combine the finishing sugar with the grated zest from the lemon. Scatter it over the hot pancake and squeeze lemon juice across the center to taste.
- Bring the skillet to the table on a heatproof surface, warn diners that the handle is hot, and cut into wedges immediately. Serve before the crisp rim softens.
