I’ve made a few Dutch Babies now and I love the flavor of lemon so I gave this one a try. It was ok, I felt like it was more eggy than others I have made, but it still tasted good. I think I’ll stick to the others I’ve made in the past over this one.
Lemon Dutch Baby
(Adapted from Tammilee Tips)
3 eggs
½ cup Milk
½ cup all purpose flour
1 tsp vanilla
¼ cup sugar
2 tbsp butter
1 tsp lemon zest
Preheat oven to 450 degrees
Beat the eggs and milk together until smooth.
Add in the flour, sugar, lemon zest, and sugar and whisk until there are no lumps.
Place Cast Iron Skillet into the preheated oven with the butter.
When the butter is melted, carefully pour dutch baby batter into the skillet and bake for 15 minutes.
Lemon Glaze
1 tsp lemon juice
1 tsp milk
½ cup powdered sugar
Combine Lemon Juice, Milk and powdered sugar until a glaze forms. If the mixture is too dry add in more milk and lemon juice until you get the consistency you want.
