Enter to win every day in CTNOW's 21 Days of Summer Giveaways. Click here to see today's prize.
Family Fun
Family Fun

Dutch baby, the love child of the breakfast table

Dutch baby pancakes are not your average breakfast fair. For one thing, they are roughly the size of dinner plates, and a single pancake can be shared among a table of friends. They also get puffed and crispy around the edges while retaining a pancake-like tenderness in the middle.

If a popover and a pancake fell in love, this baby would be their baby.

The secret to a show-stopping Dutch baby is a hot skillet. Put the skillet in the oven while it's heating so that the pan is scorching hot by the time you're ready to cook. The direct heat from the pan will cause the liquid in the batter to evaporate and puff the edges sky-high as the pancake bakes.

It's best to carry the skillet directly from the oven to the breakfast table without pause since those impressive domes and cliffs start to sink back into themselves as the baby cools. Dust it with a generous snowfall of powder sugar and slice it into wedges for serving. Forks are optional and licking one's fingers is highly encouraged.

Dutch baby pancake

Serves 4-6

Ingredients:
1 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
3/4 cup whole or 2 percent milk
4 large eggs
1 teaspoon vanilla extract
3 tablespoons unsalted butter
Powder sugar

1. Heat the oven to 425 F. Place a 9- or 10-inch cast-iron skillet or other similarly sized oven-safe pan in the oven as it heats.

2. Combine the flour, sugar and salt in a food processor or blender, and pulse several times to combine. Add the milk, eggs and vanilla, and blend continuously for 10 seconds. Scrape down the sides, and blend continuously for another 10 seconds or until there are no more lumps and the batter is frothy. Let the batter stand in the blender for 15-20 minutes to give the flour time to absorb the liquids.

3. Drop the butter into the warmed skillet and return the skillet to the oven until the butter has melted, 2-3 minutes. Blend the pancake batter again for a few seconds to froth it up. Remove the skillet from the oven, pour the batter straight into the skillet without stirring, and place the skillet back into the oven. It's normal for the excess butter from the pan to pool on top of the pancake batter.

4. Bake 20-25 minutes, until the Dutch baby is puffed and turning dark golden brown on the ridges. Dust with powdered sugar and cut into wedges. Serve with maple syrup or warmed fruit.

Variations:
Strawberry Shortcake Dutch Baby: Simmer 2 cups fresh or frozen strawberries with 1/4 cup sugar and 1/4 cup water for 5 minutes. Spoon over baked Dutch baby and top with whipped cream.

Tropical Fruit Dutch Baby: Simmer 1 cup chopped pineapples and 1 cup chopped mangos in a saucepan with 1/4 cup sugar and 1/4 cup water for 5 minutes. Pour over the baked Dutch baby and sprinkle with toasted coconut.

Savory Dutch Baby: Trim 1 bunch of chard and slice into ribbons. Cook 2 diced sausage links and 1 diced onion in a skillet until onions are softened. Stir in the chard and continue cooking until wilted. Salt and pepper to taste. Serve over baked Dutch baby and sprinkle with cheese.

Emma Christensen is a freelance food writer living in San Francisco, California. Find more of her writing at Apartment Therapy: TheKitchn.com. Submit any comments or questions to kitchn@apartmenttherapy.com.

Distributed by Tribune Media Services Inc.

Copyright © 2015, CT Now
Related Content
  • Giant Slide The City Slipping Into Hartford

    Giant Slide The City Slipping Into Hartford

    More than 3,500 people will relive a little bit of their childhoods on a giant scale as they slip and slide for 1,000 feet down Trinity Street in Hartford when Slide the City comes to town Saturday, Aug. 22.

  • A Madison Daycation: A Beach, A Bookstore, A Beautiful Hotel

    A Madison Daycation: A Beach, A Bookstore, A Beautiful Hotel

    Downtown Madison, Connecticut, has the feel of a beach town, though the beach itself is nearly 2 miles away. In addition to shops and restaurants, the town has one of the best independent bookstores in the state and a century-old independent movie theater.

  • Caribbean and Jerk Fest Returns To The Riverfront

    Jamaican reggae artist Luciano, Barbadian jazz saxophonist Elan Trotman, the music and dance troop Iroko Nuevo and other Caribbean-style performers head to Mortensen Riverfront Plaza on Saturday, Aug. 1, from 1 to 11 p.m. for the 10th annual Taste of the Caribbean and Jerk Festival.

  • 10 Tips For The Best Summer Runs

    10 Tips For The Best Summer Runs

    Summer is a great time for running in Connecticut — outside of the heat and humidity, the swarms of mosquitoes and flies and the crowds trying to enjoy this short-lived season of sunshine. Besides that, it's great getting a chance to lay down the ear warmers and unearth those tank tops. But once...

  • Sounds Of Mexico Come To Old State House Farmer's Market

    Sounds Of Mexico Come To Old State House Farmer's Market

    The sounds of Mexico, along with dancing, hand-clapping and maraca-shaking, come to the Old State House Farmers Market. Fiesta del Norte, Connecticut's first mariachi band, performs on Friday, July 31, at noon at Connecticut's Old State House, 800 Main St., Hartford.

  • Sunflower Maze Returns To Lyman Orchards

    Sunflower Maze Returns To Lyman Orchards

    Dinosaurs return to the fields of Lyman Orchards in Middlefield when its annual sunflower maze opens Saturday, Aug. 1. This year's maze, approximately three acres, is shaped like a Tyrannosaurus Rex.

Comments
Loading
80°