Chef Jeni Arnott at Origins Kitchen, at the newly renovated Exploration Place, shared one of her favourites that brings up fond memories for her.
“This was made for me many years ago by my best friend,” Chef Jeni Arnott said. “It soon became a favourite in our family especially on Sunday mornings.”
This makes a great base and people are encouraged to add fruit to this treat.
Dutch Baby
3 large eggs
1/2 teaspoon micro planed lemon zest
1/3 cup sugar
pinch of salt
1/2 teaspoon cinnamon
2/3 cup all-purpose flour
2/3 cup whole milk
4 tablespoons butter
Cinnamon Sugar, for topping
Directions
Preheat oven to 425° put a 10-inch cast-iron pan in oven to heat up.
In a medium bowl, whisk the eggs with the finely grated lemon zest, sugar, cinnamon, and salt until combined. Add the flour and milk and whisk until smooth.
Add butter to the pan in oven, let melt then quickly add the batter.
Bake in the centre of the oven for about 20 minutes, until the edges are browned and puffed and the middle has light brown spots.
Pull pan from oven and dust with cinnamon sugar.
Cut into wedges and serve with fresh berries.
