Monday, June 18, 2012

Dutch Baby Pancake

It's been raining. And raining and raining. I don't believe it's ever going to stop. There are residents in my small city who've been given flood evacuation notices due to the swollen waterways and incessant rain. Send a boat, would you?

Perhaps if I make another Dutch Baby pancake for the Bear, the sun shall return.

Do you think I should have allowed mine to brown a bit longer? It was quite eggy and rich (duh?) and although absolutely delicious, the texture wasn't as light as I was expecting. The Bear and I had sliced strawberries and a bit of syrup with ours and it was sugar overload - one or the other, next time.

The recipe uses 3 eggs to serve 2 to 4 people, so if you find yourself with a few eggs needing to be used up (as I was), this is a sweet change from the expected omelet or quiche. However, one could omit the sugar and add a few savory notes to the batter, like rosemary or hot sauce, and serve with cooked ham or sausage and small-cubed cheeses, for a different take on that expected omelet or quiche.

Dutch Baby Pancake
Dinners For Winners
Serves 2-4

2 tablespoons butter
3 eggs
3/4 cup milk
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon vanilla
1/4 cup sugar
powdered sugar, fruit, jam, syrup, etc for serving

Place butter in oven proof skillet (cast iron, preferably) to preheat at 425F. In a blender, food processor or using a stick blender, combine eggs, milk, flour, salt, vanilla and sugar till smooth.

When oven is preheated and butter melted, remove the skillet (use your oven mitts - that sucker is HOT) and swirl butter to coat all sides. Pour batter into the hot skillet and return to oven to bake 20 minutes, or until puffed and browned.

Slice and serve immediately as pancake begins to deflate upon removal from oven. Serve with various toppings.
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