Dutch Baby

Growing up in Eugene (Oregon) one of my family's favorite places to go for brunch was a spot called The Original Pancake House.  Like most other brunch places it's one of those that if you don't go right at 8am you're going to be waiting in line a while.  To make matters worse, my mom would always order their Dutch Baby which took half an hour to cook or forever in a hungry child's mind.  Although the wait was always long, the food was worth it and even today I am still craving their mickey mouse pancakes and that Dutch Baby is obviously still on my mind.

This past weekend I had some free time on Sunday morning - which is a rarity these days - so I decided to dig out my cast iron skillet and whip up a dutch baby of my own.  I've only made one once before and although they are time consuming (only the cooking part) they're relatively easy to make not to mention delicious.

I started by searching for dutch baby recipes - there are so many to choose from but the one I ended up using was actually called a German Pancake.  I'm still not sure what the difference is but it all tastes the same to me!  I decided to top mine with sauteed apples and creme fraiche but you can top it with anything your heart desires.  You could go savory and add bacon to the recipe (I think that's what I'm going to try next time) or you can go sweet like I did and add apples and syrup.  Lemon juice and blueberries is another way to go, really anything would work on these!

{Dutch Baby aka. German Pancake}
From What's Cooking America
Serves 4 to 6
6 eggs, room temperature
1 cup milk, room temperature *I used whole milk*
1 cup sifted all-purpose flour
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
5 tablespoons butter *I used about 3 tablespoons instead*
Freshly-squeezed lemon juice (optional)
Powdered sugar

Preheat oven to 450 degrees.  Place a large cask iron skillet in the oven until hot.  Prepare you batter while the pan is heating.

In a large mixing bowl, beat the eggs until light and frothy (about 5 minutes).  Add milk, flour, vanilla and cinnamon; beat for 5 minutes more.

Remove the skillet from the oven (don't forget your pot holder!), tilting the pan add your butter to coat all sides.

Pour the batter into the hot skillet and immediately return to the oven.

Bake approximately 20 to 25 minutes (depending on how hot your oven runs) or until pancake is puffed and golden brown.

Remove the pan - add toppings - and serve immediately.

{Sauteed Apples and Creme Fraiche}

2 apples of your choosing (I used Granny Smith Apples)
Creme Fraiche
Powdered Sugar

Peel apples and slice into wedges.  Head saute pan, once hot add butter, once slightly melted added cinnamon and sugar.  Add apples to the pan.  Use a heat proof spatula to mix apples and butter mixture until they are coated.  Continue to saute until desired softness.  Add creme fraiche, mix and add to dutch baby.  Top with powdered sugar and enjoy!

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