It’s time for another recipe! First, the recipe. Then, me blathering onward about my occasionally questionable culinary capabilities and the memories this particular treat holds for me.
- The Ingredients
- 3 tablespoons unsalted butter
- 3 large eggs
- 3/4 cup all purpose flour
- 3/4 cup 2% milk, warmed
- 1 tablespoon vanilla or white sugar
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
- confectioner’s sugar and cinnamon, for garnishing
- The Way of Preparing
- Preheat oven to 400°F, 200°C, gas mark 6.
- Using a large oven safe skillet, melt the butter in the preheated oven.
- While that is melting, blend together the eggs, flour, sugar, extract, salt, and flour on medium high until it is light yellow and no longer stringy.
- Remove the pan from the oven, carefully.
- Tilt the pan all around to coat the bottom of it with the melted butter; pour any remaining butter into the batter and whisk together.
- Immediately, place the pan back on the oven rack and pour the batter into it. Push the rack into the oven and shut the oven door.
- Cook the Dutch baby until the pancake is puffed up in the center and it is golden brown along the edges, approximately 23-25 minutes. Remove from oven
- Using a large spatula, remove the entire Dutch baby from the pan and cool on a wire rack for about five minutes or until cool enough to cut without burning your fingertips.
- Dust with powdered sugar, or cinnamon and powdered sugar mixed together. Enjoy!
- Just use a blender to make the batter. It’s the easiest way.
I used to make this for my step-siblings after my late father’s second marriage to a lady named Lila. They didn’t have the patience for individual pancakes, but one giant cake-type pancake? Hell yeah.
It’s also a good “I dunno, what do you want?” kind of treat. I’ve used it a few times for cakes and ale because when it’s warm and just out of the oven, it’s a real special treat.
Let me know if you try it! I’d love to see photos or hear of your own culinary adventures. Got a recipe for me to try?