Description
Yuzu Orange Dutch Baby is a fluffy, oven-baked pancake infused with the bright citrus flavor of yuzu orange zest. This light and airy dish is cooked in a hot cast-iron skillet, resulting in crispy edges and a soft, custardy center. Perfect for breakfast or brunch, it’s served warm with powdered sugar and fresh fruit for an elegant and flavorful start to your day.
Ingredients
Scale
Wet Ingredients
- 3 large eggs
- 1 cup whole milk
- 1/2 teaspoon vanilla extract
- 4 tablespoons unsalted butter
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
Flavoring & Garnish
- Zest of 1 yuzu orange
- Powdered sugar, for dusting
- Fresh fruit, for serving (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature for baking the Dutch baby.
- Prepare the Baking Dish: Place a 10-inch cast-iron skillet or other oven-safe baking dish inside the oven to heat while you prepare the batter. This step allows the butter to sizzle beautifully when added.
- Whisk the Eggs: In a large mixing bowl, whisk the eggs vigorously until they become frothy, which helps incorporate air for a light final texture.
- Add Milk: Slowly pour in the whole milk while continuing to whisk, combining it thoroughly with the eggs for a smooth mixture.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, granulated sugar, and salt to ensure even distribution and prevent lumps.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients while whisking continuously until the batter is smooth and free of lumps. Stir in the vanilla extract and the zest of the yuzu orange to infuse the batter with bright citrus aroma.
- Add Butter to Skillet: Carefully remove the hot skillet from the oven, add the unsalted butter, and swirl it around until fully melted and bubbly. This sizzling butter creates a crisp edge for the pancake.
- Pour Batter into Skillet: Immediately pour the batter into the hot skillet over the melted butter to start the cooking process at once.
- Bake: Place the skillet back into the oven and bake for 15-20 minutes. The Dutch baby will puff up dramatically and turn golden brown around the edges while the center becomes set and fluffy.
- Cool Slightly: Remove the skillet from the oven and allow the Dutch baby to cool for a few minutes. It will deflate slightly but still maintain its tender texture.
- Dust with Sugar and Serve: Dust the top generously with powdered sugar for added sweetness and serve immediately, optionally with fresh fruit on the side.
Notes
- Using a cast-iron skillet is ideal as it heats evenly and retains heat for perfect puffing and crispy edges.
- Be careful when handling the hot skillet to avoid burns.
- The batter should be poured immediately after adding the melted butter to maximize the puffiness.
- Fresh yuzu zest can be substituted with lemon or orange zest if yuzu is not available.
- The Dutch baby is best served fresh out of the oven as it will deflate when cool.
- For a dairy-free option, substitute whole milk with almond or oat milk and butter with a plant-based alternative.
