Dutch Baby Pancake
This dish won us over not only because of its great name, but also because it puffs up to great heights while cooking. Because it does not come out as sweet as griddle pancakes, it is traditionally served with lemon juice and powdered sugar, but we find it even more tasty with spoonfuls of Caramelized Pears.
Game plan: If you don’t have a cast iron skillet, the pancake can also be made in a large, ovenproof frying pan.
This recipe was featured as part of our Winter Cabin Fever story.INGREDIENTSINSTRUCTIONS
- Heat the oven to 425°F and arrange the rack in the middle. Place a large, seasoned cast iron skillet in the oven as it preheats, at least 5 minutes.
- Combine flour, salt, and orange zest in a large bowl and whisk to break up lumps and incorporate; set aside. Combine eggs, milk, and vanilla in a separate bowl and whisk until eggs are broken up. Make a well in the center of the flour mixture, dump in the egg mixture, and mix until batter is thoroughly moistened and batter is slightly lumpy, about 1 minute.
- Using a dry kitchen towel or an oven mitt, remove the skillet from the oven and add butter. Once butter melts, tilt the skillet to coat the bottom and sides.
- Pour batter into the skillet and bake in the oven until puffed and golden brown on the sides, about 20 minutes. Remove pancake from the oven and serve immediately with pears or honey and a sprinkling of powdered sugar.
CHOW DOWN: What I did for PC on V-Day
After an early Valentine's gift of an iPod nano and sending delicious chocolate chip cookies (and milk!) to his office, I wanted to make Prince Charming a special V-Day breakfast... Lucky for me, I had recently received an email from CHOW!