Dutch Baby

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Ingredients

• 150g flour
• 15g corn starch
• ½ teaspoon orange zest
• ¾ teaspoon salt
• 4 eggs
• 310ml milk
• 15g unsalted butter (melted and cooled)
• 1 teaspoon vanilla extract
• 1 tablespoon granulated sugar
• Icing sugar (for dusting)

Instructions

1. Preheat oven to 230˚C.
2. Grease a 12-inch cast iron skillet with 2 tablespoons of oil and set in the oven to get heated, about 10 minutes.
3. In a large bowl, add the flour, corn-starch, salt, sugar and orange zest. Mix well.
4. In a separate bowl, whisk to eggs till fluffy. Add the milk, melted butter and vanilla extract and mix lightly.
5. Make a well in the bowl with dry ingredients and pour about half of the milk mixture. Use a hand whisk to incorporate the ingredients, do not overwork it, you might have a lump of dough stuck in the whisk, do not worry, it will be fixed.
6. Pour in the rest of the milk mixture and keep whisking lightly till no lumps are left. Carefully take out the very hot skillet from the oven. (Pan is very hot, make sure you take care not to burn yourself).
7. Pour the batter immediately into the pan and return the pan to the oven. The pan must be very hot when you pour the batter. Bake for about 20 minutes. About halfway through, you will notice the Dutch baby has puffed up significantly and skewed to one side, you can open the oven and quickly turn the pan and keep cooking it.
8. If your Dutch baby is browning too quickly after it has puffed, about 15 minutes into the cooking time, you can reduce the heat by 20˚C and continue till cooked.
9. Take Dutch baby out of the oven. It will deflate a little bit like a souffle once it comes out of the oven so make your photos quickly. Sprinkle with icing sugar. Serve with fresh fruits and a drizzle of maple syrup.