Dutch babies are my favorite thing to make for breakfast on a Saturday morning or over a long weekend. I have made this same recipe a lot, and it works every time. It is light, fluffy, and perfectly crispy.
You will have an impressive, easy breakfast that is done in less than 30 minutes to serve to your family or house guests. The only problem with this recipe… There’s never enough because everyone loves it!
Try it! I hope you enjoy it as much as my family does!
Dutch baby recipe
1 tablespoon vegetable oil
1 cup all-purpose flour
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon salt
3 large eggs
1 1/4 cups skim milk
1 tablespoon butter, melted
1 teaspoon vanilla
1. OIL SKILLET
Adjust oven rack to middle position and heat oven to 450 degrees. Swirl oil on bottom and sides of pan. Place skillet on oven rack and heat until oil is shimmering, about 5 minutes.
Meanwhile, combine flour, cornstarch, and salt in large bowl. Whisk eggs in another bowl until frothy and light, about 1 minute. Whisk milk, butter, lemon juice, and vanilla into eggs until incorporated. Slowly whisk milk mixture into flour mixture until no lumps remain.
Carefully pour batter into heated skillet and bake until edges of the Dutch Baby are deep golden brown and crisp, about 20 minutes. Cut into wedges. Serve with maple syrup or confectioners sugar.
What is your favorite weekend breakfast recipe?