Personal Dutch Babies using two 4" (14cm) Staub Pots

Yield: 2 servings

Oven temperature and cooking time

• 400 F (205 C) for 15 minutes, convection
• 350 F (175 C) for 10 minutes, convection

Ingredients

• 2 large eggs
• 55 g all-purpose flour
• 1/2 cup (120 ml / 126 g) milk *2 << 106 ml (111g)
• 1/4 tsp salt
• 1 tbsp sugar << 4 tsp
• 1/4 tsp vanilla extract (optional)
• 4 tsp (18 g) butter, chopped and divided to 2 tsp each
• 1 tbsp lemon juice, or 1/2 Meyer lemon, juiced
• 1 tbsp confectioners' sugar, or to taste

Directions

1. Preheat the Breville Smart Oven with 2 Staub pots on bottom rack.
2. Whisk eggs in a quart glass measuring cup adding salt. Mix in sugar.
3. Microwave the measuring cup on 400 w for 15 seconds.
4. Add flour and whisk just until smooth.
5. Meanwhile, microwave the milk for 45 seconds.
6. Thin the batter by pouring milk little by little as you stir. Add vanilla.
7. When the oven reaches temperature, heat the stove to high heat for 1 minutes.
8. Take out the Staub pots (caution, hot!) and place them on stove. 
9. Add cut butter into each pots. When butter bubbles, pour batter into each pots evenly.
10. When the edge of the batter should start bubbling (TIME!!), transfer the pots to the oven immediately.
11. Bake for 15 minutes then turn down the heat.
12. Take out Dutch babies on serving plates. Brush lemon juice over the top, and dust pieces with generous amount of confectioners' sugar using a dredge or sifter.