January 13, 2017


Dutch Baby Pancake, where have you been all my life?  You really, really need to make this ASAP.

What a cool thing to make for guests for breakfast or for brunch or like I did,  just for us!

I know!!  I took lots of pictures, but I was truly smitten by this great pancake, egg, popover lovey.

And it was sunny!  Which we haven't seen much of since the beginning of January, and we all love overcast rainy days with a weather advisory for ice said no one ever!!

 If you want to make this for your family or friends this weekend, here's how I did it:

Dutch Baby Pancake
3 eggs
1/2 cup flour
1/2 cup milk
2 tablespoons of sugar
1 teaspoon of vanilla
4 tablespoons of unsalted butter
Syrup, blueberries, confectioners' powdered sugar.
1.  Preheat oven to 425 degrees F.

2.  In a blender, combine eggs, flour, milk, sugar and vanilla until smooth.

3.  Place butter in a 10-inch cast-iron skillet and place skillet in preheated oven and melt the butter.

4.  Add the butter to the skillet, return skillet to the oven and bake for 20 minutes, until the pancake is puffed and golden.

5.  Lower temperature to 300 degrees and bake five more minutes.

6.  Remove pancake from oven and serve with syrup, blueberries and powdered sugar.

Serve to family and friends!  They will love you for it!  Promise!!
(Adapted from the NYT Cooking - The New York Times)


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