I dated a boy in college whose mother was of German ancestry. And she made this crazy delicious thing for holidays that she just called a German Pancake. I remember learning how to make it in their kitchen, then forgetting all about it for 10 years. I never saw a mention of the crazy, puffy, eggy dish anywhere until I bought Cook’s Country’s Best Country Recipes last year. This magazine has gotten insane rotation in our house over the past year because the recipes are just legendary (remember the Monkey Bread?!). So when I saw the recipe for “Dutch Baby Grows Up” I realized THIS was the German pancake! Apparently actually called a “Dutch Baby,” which is really a weird variation on Deutsch. So I made it weeks ago one Sunday morning when we were watching an F1 Grand Prix. It was yummy with honey and syrup and jam, but not quite as magical as I remembered from college. My tastes have changed since then, but it was still really fun to revisit.

Dutch Baby Grows Up
Serves: 4

  • 2 Tbsp vegetable oil
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 2 tsp grated lemon zest and 2 Tbsp juice from 1 lemon
  • 1 tp salt
  • 3 large eggs
  • 1 1/4 cups skim milk (full-fat makes it less crispy, according to the recipe)
  • 1 Tbsp unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • 3 Tbsp confectioners’ sugar

Adjust oven rack to middle position and heat to 450 degrees F. Brush surface and sides of large skillet with oil. Place skillet on oven rack and heat until oil is shimmering, about 10 minutes.

Meanwhile, combine flour, cornstarch, lemon zest, and salt in a large bowl.

Whisk eggs in another bowl until frothy and light, about 1 minute.

Whisk milk, butter, and vanilla into eggs until incorporated.

Whisk 1/3 of the milk-egg mixture into flour mixture until no limps remain, then slowly whisk in remaining milk-egg mixture until smooth.

Carefully pour batter into the hot skillet.

Bake in the oven until the edges of the Dutch baby are deep golden brown and crisp, about 20 minutes. Transfer skillet to a wire rack and sprinkle confectioners’ sugar and lemon juice over the top.

Cut into wedges and serve.