Dutch Pancake
Ingredients
- 2 tablespoons vegetable oil
- 2 teaspoons grated lemon zest, plus lemon wedges for serving
- 1 teaspoon salt
- 3 large eggs
- 1 1/4 cups skim milk
- 1 tablespoon unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
Preparation
Adjust oven rack to middle position and heat oven to 450 degrees. Grease 12-inch cast-iron skillet with oil, place skillet in oven, and heat until oil is shimmering, about 10 minutes.
Meanwhile, whisk flour, cornstarch, lemon zest, and salt together in large bowl. In separate bowl, whisk eggs until frothy, then whisk in milk, melted butter, and vanilla until incorporated. Whisk one-third of milk mixture into flour mixture until no lumps remain. Slowly whisk in remaining milk mixture until smooth.
Quickly pour batter into skillet and bake until Dutch baby puffs and turns golden brown (edges will be dark brown), about 20 minutes, rotating skillet halfway through baking.