Alton Brown Dutch Baby
A yummy German style pancake that also puts on a show.
Notes
- Original recipe can be found here.
- You'll need an oven proof skillet (like cast iron)
- The lemon zest is optional, but does add quite a bit of flavor.
Ingredients
| Small | Medium | Large | |
|---|---|---|---|
| Servings | 1-2 People | 2-3 People | 3-4 People |
| Skillet Size | 6" | 8" | 10" |
| Flour | 1/4 cup | 1/3 cup | 1/2 cup |
| Milk | 1/4 cup | 1/3 cup | 1/2 cup |
| Eggs | 1 | 2 | 3 |
| Salt | 1/8 tsp | 1/8 tsp | 1/4 tsp |
| Lemon Zest | 1/4 tsp | 1/2 tsp | 3/4 tsp |
- 1-2 TBL butter, for the skillet
- Lemon wedges, for serving
- Powdered sugar, for serving
Directions
- Place your skillet in the oven and heat it to 425°.
- Add all the ingredients to a bowl, except the butter and whisk together until well combined. Batter does not need to be perfectly smooth.
- Once the oven is hot, add butter to the skillet and put back in the oven until the butter is melted and browned slightly, 1-2 minutes.
- Swirl the melted butter in the skillet to coat evenly.
- Add batter directly to hot skillet and return to oven.
- Cook until batter rises along the edge of the pan and turns golden brown, about 15 to 20 minutes. The center should remain yellow, but just start to brown in places.
- Pancake will deflate when you remove it from the oven.
- Cut into pieces and serve with lemon wedges and powdered sugar.