Dutch baby (a very large pancake) by Yvette van Boven

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For 2 people:

  • 50 grams of sugar
  • ½ lemon, finely grated
  • 3 large eggs, at room temperature
  • 150 ml whole milk
  • ½ teaspoon vanilla extract
  • 75 grams of flour
  • 50 grams of butter

Place an ovenproof frying pan in the center of the oven and preheat the oven to 225ºC.

Mix the sugar with the lemon zest in a small bowl to form lemon sugar. Beat the eggs with the milk, vanilla and a pinch of salt in a blender until smooth. Beat in the flour last.

Open the oven and slide the butter into the hot pan. The butter will melt instantly, so swing the pan up and down (wear oven mitts!) to evenly distribute the butter.

Immediately pour all the batter into the piping hot pan and close the oven. Bake the Dutch Baby for about 18-20 minutes until puffed and cooked through. Serve sprinkled with lemon sugar.

Tip: the Dutch Baby can also be served savory with pears and crumbled blue cheese or old cheese and fresh figs. 

Source: Culy by culy.nl
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