Dutch Baby… Oh Baby!


If you like pancakes you’re going to love the ‘Dutch Baby’. Part pancake, part soufflé, wholly decadent – this definitely is a showstopper, worthy of an elegant brunch setting. If you can follow a recipe – even if you think you can’t cook… YOU MUST TRY THIS!! Not many things that are this easy, are this spectacular!

Best tips:
1) Take the eggs out of the fridge at least 10 minutes before you start the recipe. They will whisk up much nicer and make a lighter, fluffier ‘baby’.
2) DO NOT omit the sugar. I did this once. BIG mistake!
3) If you’re not sure its done, bake it a little longer. The outside may look… well…. done, but it could still be doughy in the middle. After you’ve made this a couple times… and you will… you’ll get the hang of it. Don’t forget, brown/caramelization = flavour!
4) You could eat it simply dusted with a snowy sprinkle of icing sugar and a squeeze of fresh lemon juice. And/or your fave jam/preserves. And/or maple syrup. Your fave fresh fruit, in season of course…I’ve drizzled them with Nutella…. yum. Nuff said.

 Dutch Baby

This recipe is one adapted from the Food Network site. For this two serving recipe, you will need an oven proof 8-inch skillet; if the handle on your skillet is not oven proof – wrap it in a couple layers of foil.  When you remove the pancake from the oven, it will start to deflate – so serve immediately and bask in the ooohs and aaaahs!

Ingredients:
2 large eggs, at room temperature
1/2 cup whole milk, at room temperature
1/2 cup sifted all-purpose flour
1 tablespoon sugar
1 pinch ground nutmeg (freshly grated if possible)
1 pinch ground cinnamon
1 pinch salt
2 tablespoons butter
1 tablespoons confectioners’ sugar for dusting
Your favourite toppings or as suggested above

Directions:
Put your  skillet in the oven and preheat to 475°.
In a medium bowl, whisk eggs until light and pale in colour; this will give lots of rise to the finished product.
Add milk to combine, then whisk in all dry ingredients – the batter should be smooth, with no lumps.
Remove the skillet from the oven and reduce heat to 425° – add the butter and return to oven to melt.
Remove skillet again, swirl butter to coat, then quickly and carefully pour in the batter and return the skillet to the oven.
Baked until puffed and browned, approx 12 – 15 minutes.
Serve immediately.