ooooh baby. pancakes that are good anytime.
Ever met a Dutch baby? If you’re like me, you were probably vaguely intrigued but dismissive. Then you may have read the description: light, sprinkling of confectioner’s sugar and lemon. Yeah, I don’t need to go on, do I? My cousin/sister and my brother-in-law camefor a much-promised visit to our home last weekend and we feasted like it was going out of style. We had a wonderful tuna niçoise for dinner, it’s Lent so you know…. And for breakfast, we had my first attempt at a Dutch baby.
It was a profoundly happy success! (I know I’ve been promising you that jam post and it’s coming…I promise. But there are LOTS of pictures to arrange and explain so grant me some patience, have a cup of lavender oolong and it’ll be grand.) Here’s what you need:
Ingredients: 3 large eggs, ½ teaspoon grated lemon zest, 1/3 cup sugar, pinch of salt, 2/3 cup milk, cream or half and half, 4 TB unsalted butter, confectioner’s sugar and some lemon juice.
Equipment: cast iron skillet, large bowl, whisk, microplane and measuring cups.
Step 1: Preheat your oven to 425° and heat a 10 to 12 inch cast-iron skillet over medium/high heat.
Step 4: Melt the butter in the skillet.
Step 5: Add the batter....
|Notice the butter will come up the sides. It's fine.|
(as is doing this in a fuzzy blue robe.)
and then just bake it in the center of the oven
for about 15 and no longer than 20 minutes, until the edges are browned and puffed and the center is lightly browned in spots.
Step 6: Transfer the skillet to a trivet and dust the baby with confectioner’s sugar and squeeze a little lemon juice on it.
Step 7: Face your fabulous day armed with this and a cup of the Beatles Blend. Because the baby and I--we love you. Ya. Ya. Ya. Cheers!