Dutch Baby Pancake
Some days just need to be turned on their heads, and a basic everyday breakfast needs to be fancied up. This recipe for a Dutch Baby gives a light, eggy, puffy pancake, that is whipped up quickly in the blender and baked in a hot oven.
(Based on a recipe found in The New York Times and adjusted slightly)
Preheat oven to 425˚.
INGREDIENTS (use room temperature for best puffiness):
½ cup All Purpose Flour Unbleached
½ cup milk (dairy or plant-based)
A pinch of nutmeg (freshly grated preferred)
A touch of vanilla extract
Blend all ingredients until smooth.
Put an oven-proof or cast-iron 10-inch skillet into a 425˚ oven with 2-3 Tablespoons of cold butter. Allow the butter to melt before adding the batter. Some recipes say to heat the pan in the oven while preheating (without butter). I don’t find it to be necessary.
Bake for 20 minutes at 425˚ and then lower temp to 300˚ and continue baking for 5 more minutes.
Serve with your favorite topping. A great accompaniment is apples or peaches peeled and sliced and stir-fried in butter and cinnamon sugar until soft. Like a piece of pie baked in a cloud.