Ingredients:

  • 3 Large Eggs (room temperature)
  • 1/2 cup Whole Milk (room temperature)
  • 1/2 cup All-Purpose Flour
  • 1 Tbsp Granulated Sugar
  • 1/4 tsp Fine Sea Salt
  • 1/2 tsp Vanilla Extract
  • 3 Tbsp Unsalted Butter (divided into 3 cubes)
  • Powdered Sugar, for dusting
  • 1 tsp Fresh Lemon Juice, for serving

Instructions:

  1. Combine Wet Ingredients: Place the eggs, milk, vanilla extract, and sugar into a blender or large mixing bowl. Whisk until fully combined and slightly frothy (about 1 minute).
  2. Add Dry Ingredients: Whisk in the flour and salt until just combined. Stop mixing the second the lumps disappear. Overmixing restricts the puff.
  3. Rest the Batter (Crucial Step): Transfer the batter to a clean bowl, cover, and let rest at room temperature for at least 15 minutes, or up to 30 minutes. This allows the starches to hydrate, improving rise.
  4. Preheat Oven & Pan: Preheat your oven to 425°F (220°C). Place a 10-inch or 12-inch cast iron skillet inside the oven while it preheats. The pan must be smoking hot.
  5. Melt the Butter: Carefully remove the piping hot skillet using oven mitts. Immediately add the 3 cubes of cold butter to the pan. The butter should melt instantly and begin to foam and brown slightly. Swirl the pan to ensure the base and sides are fully coated.
  6. Bake: Immediately pour the rested batter into the centre of the buttered skillet. Return the skillet to the oven and bake for 15 to 20 minutes. Do not open the oven door during baking.
  7. Serve Immediately: The Dutch Baby is ready when it is dramatically puffed up and deeply golden brown. Carefully remove the pan (it will begin to deflate rapidly). Dust heavily with powdered sugar, squeeze over the fresh lemon juice, and serve straight from the skillet while still warm.