Dutch Baby with Lemon Sugar
A Dutch Baby—basically a cross between a pancake and a popover—is tremendously popular in Seattle; according to local lore, it originated at a restaurant there called Manca’s. Serve it with fresh berries or nothing more than jam or a lavish sprinkling of lemon sugar.
1/3 cup sugar
2 teaspoons grated lemon zest
3 large eggs at room temperature 30 minutes
2/3 cup whole milk at room temperature
2/3 cup all-purpose flour
1/4 teaspoon pure vanilla extract
1/8 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon salt
1/2 stick unsalted butter, cut into pieces
Equipment:a 10-inch cast-iron skillet
Accompaniment:lemon wedges
Put skillet on middle rack of oven and preheat oven to 450ºF.
Stir together sugar and zest in a small bowl.
Beat eggs with an electric mixer at high speed until pale and frothy, then
beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to
beat until smooth, about 1 minute more (batter will be thin).
Add butter to hot skillet and melt, swirling to coat. Add batter and
immediately return skillet to oven.
Bake until puffed and golden-brown, 18 to 25 minutes.
Serve immediately, topped with lemon sugar.