Vanilla Dutch Baby, A Recipe

When I first heard the term Dutch Baby while watching Ten Dollar Dinners on Food Network, I didn't know exactly what to expect.  It definitely doesn't sound like what it is which is a large puffed pancake that you bake in the oven.  However once I saw how easy and cheap yet elegant this meal was, I knew I had to try it for myself.

I padded into the kitchen Saturday morning, got out my ingredients--all of which were in my pantry--and got to work.  25 minutes and a few burnt fingers later (I grabbed the hot pan which I had placed in the sink barehanded like a rookie) I was in puffed pancake paradise.  The vanilla was a surprisingly great addition, one that I might add to all of my pancakes from now on, puffed or otherwise.

Vanilla Dutch Baby, modified from Melissa d'Arabian

Ingredients:
3 tablespoons of butter
3 eggs
3/4 cup all purpose flour
3/4 cup milk, warmed up in the microwave for 20 to 30 seconds
1 tablespoon plus 1 teaspoon granulated sugar
2 teaspoons vanilla extract
Pinch of salt
1/2 teaspoon lemon zest
1 cup frozen raspberries, thawed
Dusting of powdered sugar 

Kitchen Supplies:
Large ovenproof skillet (note if you have a skillet with a rubber or plastic handle, simply wrap with aluminum foil and you will be all set!)
Blender or food processor
Lemon zester
Measuring cups
Measuring spoons
Small bowl for raspberry topping


Preheat oven to 400 degrees.  Place large skillet and butter in the oven to melt.

Meanwhile, place eggs, flour, milk, vanilla extract, salt, and 1 tablespoon of sugar in blender and blend on medium-high speed until mixed thoroughly.

Swirl butter around the bottom of the skillet to coat and pour remaining butter into the blended mixture.  Blend again briefly to combine and then pour into the skillet. 

Place skillet in the oven and bake for 20 to 25 minutes until the middle has puffed and the edges are golden brown.

While the Dutch Baby bakes, combine raspberries, lemon zest and remaining 1 teaspoon of sugar, tossing to coat.  Set aside to allow it to break down and marinate.

Once the Dutch Baby is done cooking, remove from oven and carefully transfer the Dutch Baby to a cooling rack (I used a spatula to loosen up the edges) and allow to cool for 2 to 3 minutes.  This allows it to cool slightly without getting soggy. 

Cut into wedges, topping each one with some of the raspberry topping and a dusting of powdered sugar.

Yields: 4 servings

Have you ever made a Dutch Baby before?  If so, what do you serve yours with?  Now that I know how easy (and delicious) Dutch Babies are, I am looking for new recipes!