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
Blueberry sauce
For serving
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.