Description
A Yuzu Orange Dutch Baby is a fluffy, puffed oven-baked pancake infused with the bright, citrusy flavor of yuzu orange zest. This delightful and easy-to-make breakfast or brunch dish features a crisp golden edge with a tender, custardy center, finished with a dusting of powdered sugar and optional fresh fruit for added freshness and sweetness.
Ingredients
Scale
Batter Ingredients
- 3 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Zest of 1 yuzu orange
- 1/4 teaspoon salt
Cooking Ingredients
- 4 tablespoons unsalted butter
To Serve
- Powdered sugar, for dusting
- Fresh fruit, for serving (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough for the Dutch baby to puff properly.
- Heat Baking Dish: Place a 10-inch cast-iron skillet or other oven-safe baking dish inside the oven to heat thoroughly.
- Whisk Eggs: In a large mixing bowl, whisk the 3 eggs vigorously until frothy to incorporate air into the batter.
- Add Milk: Slowly pour 1 cup whole milk into the eggs while continuously whisking to combine smoothly.
- Mix Dry Ingredients: In a separate bowl, sift together 1 cup all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt to break up any lumps and evenly distribute the sugar and salt.
- Combine Mixtures: Gradually add the dry mixture to the wet ingredients while whisking continuously until the batter is smooth. Stir in 1/2 teaspoon vanilla extract and the zest of 1 yuzu orange to impart citrus flavor.
- Add Butter to Skillet: Carefully remove the hot skillet from the oven. Add 4 tablespoons unsalted butter and swirl the pan to melt it completely and coat the surface.
- Pour Batter: Immediately pour the prepared batter into the hot, buttered skillet to start cooking.
- Bake: Place the skillet back into the oven and bake for 15-20 minutes or until the edges are puffed and golden brown, and the center is set but still tender.
- Cool Slightly: Remove the skillet from the oven and allow the Dutch baby to cool for a few minutes. It will deflate slightly during cooling.
- Dust and Serve: Dust the top with powdered sugar for added sweetness. Serve with fresh fruit if desired for a refreshing contrast.
Notes
- The hot skillet is essential to the puffiness and texture of the Dutch baby, so do not skip preheating it in the oven.
- Using a cast-iron skillet produces the best results for even heating and browning.
- Yuzu zest provides a distinctive tart citrus flavor; if unavailable, substitute with lemon or orange zest but expect a different flavor profile.
- Serve immediately for best texture as the Dutch baby will deflate and lose puffiness as it cools.
- This recipe is naturally gluten-containing due to all-purpose flour but can be adapted by using gluten-free flour blends.
