Name: Dutch Baby
Prep time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 1/4 c. Skim, 1%, or 2% milk; 1 c. All-purpose flour; 3 large eggs, at room temperature; 1/4 c. corn starch; 1 tsp. Kosher salt; 1 tsp. granulated sugar; 1 tbsp. vegetable oil; 1 tbsp. butter; 3 tbsp. granulated sugar; 2 tsp. orange zest; 1 tsp. lemon zest; 1 lemon wedge, for serving; 4 oz. cream cheese, softened; 3 tbsp. full fat sour cream; 1/2 tsp. lemon zest; 1 tsp. finely chopped chives, plus more for garnish; Kosher salt; 1 Persian cucumber, cut into 1/4" slices; 4 oz. sliced smoked salmon; 1/4 medium red onion, thinly sliced; 1 tbsp. capers, drained; 1 tsp. toasted sesame seeds, for garnish; 2 tbsp. butter; 1/4 c. packed light brown sugar; 2 tsp. half & half or heavy cream; Kosher salt; 1 banana, peeled, cut into 1/2" rounds; Cinnamon, for serving; Ground allspice, for serving; 1/2 c. Maple Syrup

For dutch baby:

Step 1Position rack to middle of your oven, leaving the area above it open. Preheat oven to 450°.
Step 2Combine milk, flour, eggs, corn starch, salt, and sugar in a blender. Blend on high for 1 minute, until all ingredients are incorporated and mixture is slightly foamy.
Step 3Place a 12" oven-safe cast iron skillet in preheated oven for 5 minutes. Carefully remove, place on stovetop, and add vegetable oil and butter. Swirl the pan to melt the butter, then use a brush to coat the sides of pan with butter and oil mixture.
Step 4Slowly pour batter into center of skillet and bake until pancake is puffed and golden, about 21 to 23 minutes.

For citrus sugar topping:

Step 1While your Dutch baby is in the oven, combine sugar and zests in a small bowl. Using the tips of your fingers, massage zests into sugar to release their essential oils. Do this for about a minute, until the mixture smells strongly of citrus and turns a pale orange color.
Step 2Sprinkle citrus sugar all over the surface of your Dutch baby as soon as it comes out of the oven. Let cool 5 minutes, then squeeze with lemon wedge and serve.

For Lox & Cream Cheese Topping

Step 1While Dutch baby is baking, combine cream cheese, sour cream, and lemon zest in a medium bowl. Using a whisk or handmixer, beat until smooth. Fold in chives, and season lightly with salt.
Step 2When ready to serve, distribute slices of cucumber and smoked salmon all over the Dutch baby, then dollop with cream cheese mixture. Top with red onions, capers, sesame seeds, and more chives.

For caramel banana topping:

Step 1In a small nonstick pan over medium heat, melt butter. Add sugar, cream or half & half, and a pinch of salt. Stir until all ingredients are completely combined.
Step 2Bring mixture up to a simmer, then add bananas. Cook, stirring occasionally, until the liquid has thickened to the consistency of cold maple syrup, and coats the banana slices, 3 to 4 minutes. Pour over cooked Dutch baby and sprinkle all over with cinnamon and allspice.

For Cardamom-Orange Maple Syrup:

Step 1In a small sauce pan over medium heat, combine syrup, orange peel, and cardamom. Bring mixture up to a boil, then reduce heat to low and simmer for 5 minutes, gently pressing on the orange peel and cardamom pods with your spoon to release more of their flavor.
Step 2After five minutes, remove pan from heat and let steep 10 minutes. Strain maple syrup into a pouring vessel and serve with Dutch baby.