Lemon vanilla Dutch babies: Al Roker makes his wife's favorite
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One of the things my wife, Deborah, loves to make is a Dutch baby. If pancakes and popovers had a baby, it would be a Dutch baby! Hers is savory with lots of cheese. I decided to switch it around and make her a dessert, taking out the cheese and replacing it with vanilla and lemon. I think the best part is when you take it out of the oven... it's like a mutant soufflé!
Ingredients
Batter
- 1 cup flour
- 1 tablespoon sugar
- 4 eggs, room temperature
- 1 cup whole milk, room temperature
- 1 tablespoon lemon zest
- 1 teaspoon vanilla paste
- 4 tablespoons butter
- 1 teaspoon salt
Blueberry sauce
- 4 cups blueberries
- 2 tablespoons water
- ½ cup of sugar
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- Pinch salt
For serving
- 1 tablespoon powdered sugar
Preparation
Preheat oven to 425F.
Add eggs, milk, flour, sugar, salt, lemon zest, and vanilla paste to blender. Blend to combine all ingredients.
Heat a cast iron skillet on the stove top until hot. Add butter and melt completely. Pour batter into the hot pan, and place in oven. Cook for 15-20 minutes until it is golden brown and puffed up. Remove from oven and top with blueberry sauce and powdered sugar.
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