Did you grow up loving a particular food but the family you married into somehow never acquired the taste for it?
That's how it is with me and the Dutch Baby. I love Dutch Babies but my family calls it revolting.
So, I needed to come up with a recipe for one and while I was at it, a healtier and lower calorie version.
A Dutch Baby is kind of cross between a pancake and popover that is slightly sweet. It is something I prefer to pancakes with (revolting) heavy syrup. My favorite topping for a Dutch Baby is freshly grated lemon rind and a sugar substitute like Splenda. Orange zest is also good and a Dutch Baby can also be topped with fruit. For this single version, I use an 8" cast iron skillet. A true Dutch Baby uses a considerable amount of butter but I cut the butter back to the bare minimum. The full butter version is better but I think this is a good compromise.
Now, this is what I call comfort food.
grated lemon rind
sugar, sugar substitue or powdered sugar
Eggs and milk should be at room temperature or the Dutch Baby will not puff when baking. It deflates quickly after taking out of the oven and when topping with lemon and sugar.
Put the butter in the cast iron skillet. Place the skillet in a cold oven and set baking temperature to 450 degrees. While the skillet is heating and the butter melting, mix up the Dutch Baby batter.
Beat egg with a fork until frothy. Add milk, flour, salt, vanilla, cinnamon and nutmeg. Mix to combine but don't over beat the batter. This batter will be thin and runny.
When oven has reached 450, carefully remove skillet and swirl butter to coat the surface of the skillet. Butter will be a deep brown color but not burnt.
Pour batter into hot skillet and return to oven.
Bake 10 to 12 minutes until golden brown.
Top with lemon zest and sugar. Cut in wedges, serve immediately and enjoy.