I love America’s Test Kitchen and Cook’s Country. Their magazines and tv shows are great, but I also really love their special magazine-style cookbook issues, like their annual “best of” issue pictured above. One of my favorite recipes for weekend breakfast (or Tuesday…we may have had one this morning) is ATK’s Dutch Baby recipe. It’s basically a skillet pancake, which is great because it’s hands-off once the batter is prepared, and it’s all done at once, unlike regular pancakes. Plus, you can control how sweet it is with the amount of powdered sugar you put on at the end.
(adapted from ATK)
2 tbsp vegetable oil
1 c flour
1/4 c cornstarch
1 tsp kosher salt
2 tsp lemon zest
1 1/4 c milk (they say skim; we use 1%)
1 tbsp unsalted butter, melted & cooled
2 tsp vanilla extract
Preheat the oven to 450 degrees. Put the 2 tbsp of vegetable oil in a 12 inch skillet, and brush to coat the inside of the skillet. Heat the skillet in the oven for 10 minutes. In a large bowl, whisk together the flour, cornstarch, salt & zest. In another bowl, whisk the eggs until they are light and frothy. Then, whisk the milk, butter, and vanilla extract into the eggs. Add about half of the liquid to the dry ingredients and whisk together until smooth. Whisk in the remaining liquid. Pour the batter into the preheated skillet. Just pull out the oven rack and leave the hot skillet in the oven to pour the batter in. Trust me…you don’t want to try transporting the burning hot skillet back and forth. Bake for about 20 minutes until golden brown around the edges. Don’t be alarmed if it rises out of the skillet; it will deflate when it comes out of the oven.
Once that baby’s out, squeeze lemon juice over it and sprinkle it with powdered sugar. Delicious!!