Tuesday, March 18, 2008

dutch baby



Apparently, a Dutch Baby pancake is basically a giant popover. And that can't be a bad thing. Actually, it was easier than a popover because you only have to make one. It was an eggy, doughy, buttery delight, and a nice change from the normal pancake. Sort of like a cross between a pancake and an omelet? With maple syrup all over it. I was surprised that it puffed up quite as much as it did, although a few minutes later it had already deflated. I'm not sure if I did something to cause that or if that's just the way these things evolve. Recipe after the jump:



DUTCH BABY
4 tbsps butter
4 eggs
1 cup milk
1/8 tsp salt
1 cup flour

Place a cast iron skillet into an oven and preheat to 400 degrees. Put the butter in the pan to melt. Meanwhile, combine the remaining ingredients. Once the butter has melted, remove the pan, pour in the batter, and return to the oven. Bake for 20 minutes until puffed up and browned. Dust with powdered sugar and serve with maple syrup.

2 comments:

Josef said...

Susie's mom invented these and cooked them for us this Christmas. OMG, so good!

Leah said...

Delicious--I've actually made something like this myself. Oh, yum. Yum, yum. It's my favorite food consistency.