Making a Dutch Baby for Breakfast
I love staying over at my friend Ariel's home because she always makes the BEST breakfast dishes the following morning. One of my faves, and a dish that I find very easy to make are Dutch Babies. Also known as a German or puff pancake, the dutch baby's "batter is poured into a skillet looking like a heap of scrambled eggs and emerges from the oven puffed and wondrously golden" (Joy of Cooking). You can sprinkle powdered sugar, or add fresh sliced fruit for elevated tastes, but I enjoy my Dutch Babies plain. The Joy of Cooking recipe also suggests topping the Dutch Baby with Butter Sauteed sliced fruit splashed with brandy or dark rum, or a spoonful of fruit preserves! I plan on making some Dutch Babies at home, so I can try these various topping suggestions.
And all of the recipes in the Joy of Cooking book are available online @ The Joy Kitchen!
Recipe adapted from Joy of Cooking for one 10-inch cake: 2-4 servings
What you need:
1/2 cup milk
1/2 cup all purpose flour
1/4 sugar ***we substituted with brown sugar
2 large eggs, at room temperature
4 tablespoons (1/2 stick) unsalted butter ***we only used 2 tablespoons (1/4 stick)
Mixing Bowl
Whisk
10-inch skillet(cast iron is ideal)
1. Preheat the oven to 425°
2. Put the milk, flour, sugar, and eggs into the mixing bowl
3. Whisk ingredients in the bowl until smooth
4. Over medium heat, melt all of the butter in the skillet, make sure to tilt the pan so that the butter coats the sides.
5. Pour the mixture into the skillet; without stirring, let cook for 1 minute
6. Remove the skillet from heat and place into the oven
7. Let bake for 12-15 minutes, or until pancake is puffed and golden
Your Dutch Baby should be served immediately before the pancake loses its puff
We let our pancake cool....so it did lose it's "puff" (as shown below). But without the puff, we were able to cut the pancake into pizza-like slices
Not as much "drama" without the "puff" of the pancake.....but tasted delicious regardless!
