Monday, November 29, 2010

The Puffy Pancake (Dutch Baby)

Strapping Young Lad and I are cruising through the recipes in our Mennonite cookbook pancake section; we've made some so-so pancakes and some top-knotch pancakes (at least, by our standards).

I gave the Mennonite cookbook a rest for one round of pancake-labratory-day, and tried this recipe for Dutch Babies from AmericanProfile.com. And it was fabulous! So fabulous that I took pictures of it to blog about. (And may I add "easy". SO easy. Faster than pancakes)

Here it is, because I must share something this good and easy:


Puffy Pancake
2 T butter
1/2 c milk
1/2 c flour
1/4 c sugar
2 eggs
1 T butter, softened
Pinch nutmeg
Lemon wedges
Powdered sugar (optional)
Fresh berries (optional)
1. Preheat oven to 425 F. (Seriously, you'll be ready to pop this in the oven just as it's warm enough).
2. Melt 2 T butter in 10" oven-proof skillet over medium heat; coat bottom and sides of pan.
3. Whisk together milk, flour, sugar, eggs, softened butter, and nutmeg in a bowl. Pour into skillet and cook for 1 minute.
4. Place pan in oven and bake for 12-15 minutes, until puffed and golden. After removing from the oven, squeeze lemon over top and sprinkle with powdered sugar and berries. Cut pancake in pan and serve immediately.

You can see how puffy it gets while baking. And you saw how flat it is in the first picture; it's perfectly normal for it to rise and then deflate quickly when it's taken out of the oven.

Also, you'll notice a great amount of butter is used. I have, thus far, successfully cut the butter amount in half and not noticed any adverse results. And don't forget the garnishes; they make it really special. I just use lemon juice out of the bottle and powdered sugar, if I don't have acceptable fruit on hand.

This is so good, it's almost more like dessert, than breakfast!

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