Dutch Baby with Lemon Sugar

milk/cream breakfast brunch dessert easter quick & easy lemon spring cinnamon nutmeg butter gourmet kidney friendly vegetarian pescatarian peanut free tree nut free soy free kosher

Andrea Albin

Makes 4 to 6 (breakfast or dessert) servings

Source

Ingredients

1/3 cup sugar

2 teaspoon 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

Method

Put skillet on middle rack of oven and preheat oven to 450°F.

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.