1/2 cup of all-purpose flour 2 tablespoons of granulated sugar 4 large eggs (at room temperature) 1/2 cup of buttermilk (at room temperature) 2 teaspoons of vanilla extract 1 teaspoon of fresh lemon zest A pinch of salt 3 tablespoons of butter
You will also need a SIGNATUREseries Cast Iron Skillet.
Place a 10 or 11-inch cast iron skillet onto the center rack of your oven and preheat it to 425 degrees Fahrenheit.
In a blender, combine 1/2 cup of all-purpose flour, 2 tablespoons of granulated sugar, 4 large eggs, 1/2 cup of buttermilk, 2 teaspoons of vanilla extract, 1 teaspoon of fresh lemon zest, and a pinch of salt.
Blend until all the ingredients are fully incorporated and the mixture becomes frothy.
Once the oven is preheated, carefully transfer the preheated skillet onto a heatproof surface while quickly shutting the oven door to maintain the internal temperature.
Add 3 tablespoons of butter into the hot skillet and carefully swirl it to coat the entire interior surface.
Pour the batter into the skillet and immediately return the skillet to the oven.
Bake for 18-20 minutes or until the Dutch Baby is fully puffed and golden brown.
Transfer the skillet onto a heatproof surface and serve immediately, garnishing with whipped cream, fresh fruit, or maple syrup as desired.
This dish was crafted by Fallon Blackburn. For more of her recipes, check out her Instagram profile @espressoandlime.