Dutch Baby

dutch baby_1CR

dutch babyCR

The Original Pancake House began this delicious concoction.  It’s a delicious (though expensive) place for breakfast: thick cut bacon, fresh squeezed orange juice, apple pancakes and Dutch baby are just a few of the great things on their menu.  Some of these ingredients need to be room temperature, but to speed things up I put the eggs in a cup of hot water for 15 minutes and heated the milk slightly in the microwave.  I thought powdered sugar and a little lemon juice would be weird on this, but it isn’t.  It is absolutely perfect.  I even tried to dip some in syrup like a pancake and it was not good at all.  Much better with powdered sugar and lemon juice (fresh is better, but bottled worked for me, too!)

Dutch Baby
yield 4 servings (in reality, probably 2)

3 Tb. butter, melted and divided (You can get away with 2 Tb. of butter to cut calories)
2 and 3/8  oz. AP flour (about 1/2 cup)
3 Tb. vanilla sugar (if you don’t have any, use 3T sugar and a little vanilla extract)
1/2 tsp. kosher salt
1/2 cup whole milk, room temperature (2% worked for me)
2 eggs, room temperature

1.  Preheat oven 375 degrees.
2.  Here you can use 1 or 2 Tb. of melted butter depending on the calories you want.  Pour that into a 10″ cast iron skillet or pie pan. Put the skillet or pan into the oven.
3.  Let that bake for 10 minutes and let the remaining melted butter (1 Tb.) to cool down a bit.
4.  Now that it has been 10 minutes, add your flour, vanilla sugar, salt, milk, eggs and 1 Tb. remaining melted butter into a food processor or blender.  Run that for 30 seconds. VERY carefully pour the batter into the hot skillet/pan.  Be careful because you don’t want the butter in the pan to get on top of the batter.  Not a huge deal if it does – but it won’t puff up in that part of the dutch baby.
5.  Bake it until the edges are brown and puffy.  This took 25 minutes for me, so bake 25-30 minutes.  Sprinkle with powdered sugar (or vanilla sugar) and serve with lemon wedges.  The acid in the lemon juice is just wonderful.

Recipe from Alton Brown on “Good Eats”


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