Dutch Baby

Name: Dutch Baby
Yield: Serves 4
Ingredients: 2 tablespoons, vegetable oil; 1 cup (5 ounces), all-purpose flour; 1/4 cup (1 ounce), cornstarch; 2 teaspoons grated, lemon zest plus 2 tablespoons juice; 1 teaspoon, salt; 3 large, eggs; 1 1/4 cups, skim milk; 1 tablespoon, unsalted butter, melted and cooled; 1 teaspoon, vanilla extract; 3 tablespoons, confectioners' sugar

Main Courses
Eggs
Breakfast & Brunch

Appears in Cook's Country February/March 2010, Cook's Country TV

This eggy concoction relies on a hot skillet and a stay in the oven to produce a crisp yet custardy pancakelike hybrid.

SERVES 4

TIME 45 minutes

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