Lemon Dutch Baby

Last weekend, I ate my first Dutch baby. Jonathan Swift would be proud.

For those who've never heard of them, a dutch baby is half-pancake, half-souffle. You bake it in a warmed cast-iron skillet in the oven, then cover it in lemon and sugar.

Eat Rating: Awesome
Difficulty: Easy.

Adapted from Orangette

2 tbsp butter
4 eggs
1/2 cup all-purpose flour
1/4 cup cream + 1/4 cup skim milk (LN: alternatively, you can use the 1/2 cup half-and-half, like the recipe calls for)
Juice of one lemon
1/4 cup powdered sugar

Preheat oven to 425 degrees.

Heat a cast iron skillet on stovetop and melt the butter, making sure it coats the sides and bottom of the pan. Reduce heat to warm and leave on the burner as you prepare the batter.

In a bowl, beat eggs, flour and milk with a whisk. Once thoroughly combined, pour batter into the skillet and place into the oven. Bake for 18 to 20 minutes, until the sides have puffed up and browned and the middle is set.


Remove from the oven, admire its delicate sponge-y texture and top liberally with lemon juice and powdered sugar. Serve immediately.