Tuesday, November 16, 2010

Dutch Baby (Puffed Pancake)

A light, puffed pancake using the simplest of ingredients... and it's pretty easy to make, too! A great recipe to involve kids!

I'm always amazed when I make this recipe: amazed at the simple, inexpensive ingredients; amazed at how it puffs up like a space galaxy or emerging nebula; amazed at how "French" and professional it looks when done; and then amazed at how good it actually tastes.

Just be sure to have eggs and milk at room temperature. You can nuke the milk just a bit to get it there and put the whole eggs in their shells in some warm water for 5-10 minutes.

I prefer the classic lemon-and-powdered sugar garnish--lots of powdered sugar. But I've also had it with stewed apples (and powdered sugar). It's also great with fresh berries served in the center and drizzled with honey or maple syrup.

This makes for a great Sunday breakfast or a light, evening meal. And, like I said, involve children. They will be thrilled to watch it puff like magic.

  • 2 eggs, at room temperature
  • 1/2 cup all purpose flour
  • 1/2 cup milk, at room temperature
  • Pinch of nutmeg
  • 1/4 teaspoon vanilla
  • 4 tablespoons butter
  • Confectioners' sugar
  • Juice of fresh lemon
  • Cast Iron Skillet, 10 or 12 inch

Preheat oven to 450 degrees.

In a mixing bowl, lightly beat the eggs. And the flour, milk, nutmeg, vanilla and lightly beat until blended but still slightly lumpy. I use an old-fashioned egg beater. A whisk works well, too.

An enamel-lined cast-iron skillet like this works well.
Place butter in skillet and put in oven. When butter is melted, pour in the batter and return to oven. Bake until pancake is billowing on the edges and golden brown, about 15 minutes.

Note the raised, brown edges. No two pancakes will ever look the same!

Remove from pan and plate. The pancake will fall, so don't be alarmed. Squeeze on lemon juice and dust with powdered sugar. I say "dust" to be polite. Pile it on in drifts like a Midwestern blizzard!

Notes: If you don't have an iron skillet, you may sub a cake pan or pie dish, just alter the batter according to size. If you use a regular skillet, make sure the handle is heat-proof. If you don't have nutmeg, omit--or add a sprinkle of cinnamon. I've also used apple pie spice.


Kristy's Kornucopia said...

I'm going to try it GF with Oat Flour. Garnish with Cherries and cardamom.

Kitchen Bounty said...

Let me know how it comes out. I use rice flour when I make waffles ... and they come out pretty good. Thanks for commenting.

Kristin Ann said...

I'm making this again...adding blueberries this time. I've successfully made Gary's Dutch Baby recipe with Bob's Red Mill GF oat flour. I am glad I invested
in a Lodge cast iron pan.

Kitchen Bounty said...

Glad to hear you are having fun with Dutch Babies. They are addictive. And easy to prepare. It's good to know that the oat flour works! Thanks for sharing--KB

Kristin Ann said...

Another satisfying Durch Baby pancake on a snowy day. I've made it with GF oat flour for celiac diet but used wheat flour today (King Arthur). Cinnamon and blueberries added today. Cooks baking for celiac be aware that not all oat flour is gluten free. Bob's Red Mill offers GF or you can make your own in a blender or Blendtec.