DUTCH BABY with Lemon Sugar

This is the “Sabor” part of “Words . . . with a Dash of SABOR.” In English, sabor means “taste, flavor” and those who know me best know that my primary hobby is cooking. Herewith is a recipe I modified from epicurious. It’s quick, easy, and–most important of all–tasty.

It makes 4 to 6 servings, although we managed to split it between the two of us. And the picky-eater loved it.


1/4 cup sugar

1 teaspoon grated lemon zest

2 large eggs at room temperature

2/3 cup milk at room temperature

2/3 cup all-purpose flour

1/2 teaspoon quality vanilla extract

1/4 teaspoon cinnamon

1/4 teaspoon grated nutmeg

1/8 teaspoon kosher salt

1/2 stick (or a little less) butter, cut into pieces

What you do.

Heat a 10-inch skillet in a 450-degree oven. While the skillet is heating, stir together sugar and zest in a small bowl. Set aside. Next, beat eggs with an electric mixer at high speed until they’re light and frothy. Then beat in the next six ingredients (through salt) until well blended. The batter will be thin. Retrieve the skillet from the oven. It will be HOT, so take care reaching for the handle. Swirl butter around in the skillet to melt and to coat the bottom and sides of the pan. Immediately add the batter and return the skillet to the oven. Bake about 20 to 25 minutes, until the egg mixture is puffed and golden brown. Top with the lemon sugar and serve immediately for breakfast, brunch, or dessert.

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