Jan 31, 2015

German Pancake (Dutch Baby)

Two weeks ago, I posted a recipe for a German Pancake/Dutch Baby. So why a new and different recipe already? Because I like this one even more. A lot more. This German pancake is puffier and a little less custardy/doughy in the center. The recipe comes from one of my favorite cooking blogs--Food Wishes. Chef John does a lot more gourmet recipes than I ever would, but he has simple, down-to-earth recipes as well. And his video demonstrations make even more complex cooking and baking seem accessible and fun. So check out his site. Plus I appreciate his sense of humor.

To make this pancake, put a 10-inch glass quiche dish (or cast iron skillet) in the oven and preheat the dish and oven to 425 degrees. Meanwhile, blend the eggs, milk, flour, vanilla, and salt in a bowl until smooth. Either shortly before or immediately after the oven is preheated to 425 degrees, put the three tablespoons butter in the pan in the oven to melt and get hot, though you don't want the butter to brown or burn. Once the butter is melted, carefully take the hot pan out of the oven and quickly pour the batter into the hot butter and return the pan to the oven. Bake for 20-25 minutes, until golden and puffy. Garnish with melted butter, fresh lemon juice from a half lemon (a Meyer lemon, if you can find them), and powdered sugar. I also added some maple syrup as well. But feel free to try a variety of toppings. Anyway, it's that simple. Makes 2-4 servings.

3 large room temperature eggs
2/3 cup room temperature milk
1/2 cup flour (really pack the measuring cup firmly with flour)
1/4 teaspoon vanilla extract
1/4 teaspoon salt
3 tablespoons butter