Dutch Baby Pancake

Topped with caramelized pears, this puffed-up pancake is a

crowd-pleaser.

By Aida Mollenkamp

This dish won us over not only because of its great name, but

also because it puffs up to great heights while cooking. Because

it does not come out as sweet as griddle pancakes, it is

traditionally served with lemon juice and powdered sugar, but we

also be made in a large, ovenproof frying pan.

TIME/SERVINGS

Total Time: 35 mins

Active Time: 15 mins

Makes: 6 servings

INGREDIENTS

1 cup all-purpose flour

1/4 teaspoon finely grated orange zest

6 large eggs

1 cup whole milk

1/4 teaspoon vanilla extract

3 tablespoons unsalted butter

INSTRUCTIONS

1. Heat the oven to 425°F and arrange the rack in the

middle. Place a large, seasoned cast iron skillet in the

oven as it preheats, at least 5 minutes.

2. Combine flour, salt, and orange zest in a large bowl and

whisk to break up lumps and incorporate; set aside.

Combine eggs, milk, and vanilla in a separate bowl and

whisk until eggs are broken up. Make a well in the center

of the flour mixture, dump in the egg mixture, and mix

until batter is thoroughly moistened and batter is slightly

lumpy, about 1 minute.

3. Using a dry kitchen towel or an oven mitt, remove the

skillet from the oven and add butter. Once butter melts, tilt

the skillet to coat the bottom and sides.

4. Pour batter into the skillet and bake in the oven until

puffed and golden brown on the sides, about 20 minutes.

Remove pancake from the oven and serve immediately

with pears or honey and a sprinkling of powdered sugar.