Thursday, February 3, 2011

Dutch Baby, an Oven Pancake



serves 4
2 tbs veggie oil
1 cup all-purpose flour
1/4 cup cornstarch
2 tsp grated lemon zest
2 tbs fresh lemon juice
1 tsp salt
3 large eggs
1 1/4 cups skim milk(you can use another milk, but it won't be as crispy)
1 tbs butter, melted and cooled
1 tsp vanilla
3 tbs powdered sugar

put your oven rack in the middle of oven and set oven to 450 degrees. brush the inside of a 12" skillet with the oil and place skillet in oven to heat, about 10 minutes.
in that time mix flour, cornstarch, lemon zest, and salt in a bowl. in another bowl whisk eggs till frothy, about a minute. to the eggs add milk, butter and vanilla. whisk 1/3 of wet mix to dry mix until no lumps remain, then add the rest and slowly whisk till smooth like velvet.
carefully take your hot skillet from the oven and add your batter to it. let sit in the oven for about 20 minutes, until the edges are raised and browned and crisped. yummy. take skillet from oven and pour lemon juice all over it and sprinkle with powdered sugar. cut into wedges and try not to eat it all:)

2 comments:

Creative Mom said...

I used to make these all the time my favorite breakfast! It's one thing I haven't replicated gluten free yet : (

Carrie said...

I'll have to try this one...but I think I'll skip the part about try not to eat it all ;)