ATK Dutch Baby

Ingredients

• 1 3/4 cup (8.75 ounces) all-purpose flour
• 1/4 cup sugar
• 1 tablespoon grated lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 1/2 cup milk
• 6 large egg
• 1 1/2 teaspoon vanilla extract
• 3 tablespoon unsalted butter

Directions

1. Whisk flour, 3 tablespoons sugar, lemon zest, salt, and nutmeg together in large bowl. Whisk milk, eggs, and vanilla together in second bowl. Whisk two-thirds of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
2. Adjust oven rack to lower-middle position. Melt butter in 12-inch ovensafe nonstick skillet over medium-low heat. Add batter to skillet, immediately transfer to oven, and set oven to 375 degrees. Bake until edges are deep golden brown and center is beginning to brown, 30 to 35 minutes.
3. Transfer skillet to wire rack and sprinkle pancake with lemon juice and remaining 1 tablespoon sugar. Gently transfer pancake to cutting board, cut into wedges and serve.