Dutch Dutch Baby

One of my favorite foods as a kid was a Dutch Baby.  To be honest, I still love it.  It’s a puffy oven baked pancake and in my house it serves more as dinner than breakfast (usually dinner when the fridge is empty or the babysitter is coming over, to be honest). 

Tonight I made a big one to share and it reminded me how simple and delicious it is.  If you’ve never made one, give it a try.

Traditionally it’s made in a cast iron skillet but if you want to size it down you can use a glass loaf pan or baking pan.  The trick is to get it nice and hot before the batter goes in-I preheat the pan with the oven and put a big pat of butter in there too.  When the butter melts I use it to grease the pan, pouring any excess into the batter.  You can also add fruit.  You can saute the fruit in the skillet in which you’re baking the Dutch Baby, which works perfect of apples or pears.  If berries are more your thing, I add them right after the pancake comes out of the oven.  If your fridge is really bare, try using a dusting of powdered sugar and juicing a fresh lemon over the top.

It starts off like this:

And miraculously ends up like this:

Nice, eh?

Dutch Baby
3 eggs
1/2 cup milk
1/2 cup flour
pinch sugar
pinch salt
1 tbs butter
berries, powdered sugar, and/or lemon juice, for garnish
In a bowl, whisk the two eggs until well combined.  Add the milk and whisk.  Add the flour, sugar, and salt and whisk until no lumps remain.  Set aside 
Preheat oven to 450 degrees.  While the oven is heating up, place an 8-inch skillet or baking dish in the oven with the butter.  When the butter is melted and very hot, remove the pan from the heat and use a heatproof pastry brush to coat the entire inside of the pan with the melted butter, pouring any excess into the batter.  Pour the batter into the hot pan and place in the preheated oven.  

Bake until puffed and golden brown, 15-20 minutes.  Remove the Dutch Baby from the pan, dust with berries, powdered sugar and/or lemon juice if desired and eat right away

PS-I’m taking a break from this Wednesday’s “What I’m Reading Today” so hopefully this will hold you over
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