Thursday, April 21, 2011

The White Rabbit and the Dutch Baby

No I'm not cooking a white rabbit (or a baby for that matter) so you can  uncover your eyes.... I just feel like that white rabbit from Alice in Wonderland... I'm late, I'm late.... I'm late for EVERYTHING these days.  Eh... what are you going to do?  For instance this post was schedule to debut on Monday... and it's what Wednesday?  Ahh no make that Thursday.  Oops.

So what is a Dutch Baby you might ask?  It is a German pancake with a really cool name that I cannot find right now... but image something very German sounding, and it is my husbands new specialty.  Every once in a while he tries a new recipe and if we like it it will be made until he gets sick of it, then we will never see it again.  Therefore I need to learn how to make this myself because I do not want to see it go the way of the Dodo.

This type of pancake is cross really between a pancake and a souffle.  It has a cakey consistency and a rich eggy taste.  And it looks funny while it cooks, all puffy and alien-like, it deflates when it cools but don't freak when you go to reach into your oven and it looks like it is trying to pick up and run away.

He always makes fruit compote to go with it, and our son inhales as much as we'll let him.  He calls it breakfast pie.  It's just easier to tell them it's a treat isn't is?  And to be fair it is a treat.  I get this on those rare morning when he has the kids and I get to sleep in.  Usually it takes both of us to juggle the family these days.  Make this as soon as you can.  You probably have everything in your pantry or fridge already.  Enjoy.

looks like it's injured... maybe blueberry would have been better for a photo

Dutch Baby
Not sure where he got the recipe actually.... hmmmmmm
Makes 2 to 4 servings:

3 eggs, room temperature
1/2 cup milk, room temperature
1/2 cup sifted bread flour or all-purpose flour*
1/8 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
7 teaspoons butter
Freshly-squeezed lemon juice
Powdered (confectioners') sugar
Compote of your choice

Preheat oven to 450 degrees F.  You CANNOT skip this step.  Place oven rack in the middle rack of your oven. Place a large, heavy ovenproof frying pan or a cast iron skillet (I like to use my 10-inch cast-iron skillet), in the oven until very hot.  Prepare your batter while the pan is heating.

In a large bowl, beat the eggs until light and frothy; add milk, flour, vanilla extract, and cinnamon; beat for 5 minutes more. The batter will be thin, but very smooth and creamy.

Using a pot holder DO NOT forget this step or you will be in a tremendous amount of pain and not fully enjoy your eggy treat, remove the hot skillet from the oven; add the butter; tilting the pan to melt the butter and coat the skillet.

Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven.

Bake approximately 20 to 25 minutes or until puffed and golden brown (bake until the pancake puffs up around the edges - it may puff irregularly in the center).

 Remove from oven, flip out onto a cutting board, wipe excess butter from bottom.  Sprinkle with fresh lemon juice.  Slice like a pie, or pizza, or pizza pie whatever floats your chicken.  Top with topping of choice...always powdered sugar and fruit compote at our house (raspberry compote this week... see steaming bowl above) and serve immediately.

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