Sunday, September 25, 2016

Dutch Baby

Dutch Baby (this is supposed to be a local Seattle tradition--kind of a puffy pancake)
1/4 cup butter
3 eggs
3/4 cup flour bread flour* or all-purpose flour
3/4 cup milk
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1 teaspoon vanilla extract
freshly squeezed lemon juice
3 tablespoons butter, melted
Powdered sugar

Preheat oven to 450 F. Place a large, heavy ovenproof frying pan (cast iron is ideal) in the center of oven. In food processor (or large bowl), beat the eggs until light and frothy; add milk, flour, vanilla extract, salt and cinnamon; continue processing (or beating) for 5 minutes longer. Batter will be thin, smooth and creamy.

Carefully remove skillet from the oven; add the butter; tilting the pan to melt and coat the skillet. Once completely melted, pour batter into the hot skillet all at once and immediately return to the oven.

Bake 15 to 20 minutes or until puffed and golden brown. Remove the puffed pancake from the oven, transfer it to a plate or shallow bowl. Pour on melted butter, sprinkle on lemon juice, and dust with powdered sugar. Cut and serve immediately. Serves 4 to 6.

*Bread flour helps the pancake rise. The results will not be as spectacular with all-purpose flour.

Found at:

No comments:

Post a Comment