15 March 2012

Dutch Baby

(will be re-posted to February 5, when I cooked it)

I am always searching for more interesting ways to cook food that is simple enough that the kids will eat it, yet interesting enough that I am not bored by it, and that is relatively fast to make. This dish, called a Dutch Baby, seemed to fit the requirements. I first saw it mentioned on Simply Recipes, called a Dutch Baby and then rummaged around the internets a bit and also found them on Smitten Kitchen, called German Pancakes. I like the second recipe (Deb Perelman's) better (fewer ingredients) so that's what you see above. Incredibly simple.

I made two of them, topped one with raspberries out of the freezer (macerated, while the pancakes, were cooking with just a little OJ and sugar), and split one Dutch Baby between the German and myself and the other (they had theirs with much more powdered sugar) between my two girls.

We were all pleased.

German Pancakes, aka Dutch Babies
(based on Smitten Kitchen's recipe above)

  • 4 eggs
  • 1/2 T sugar
  • 1/2 t salt
  • 1 cup flour
  • 2/3 cup milk
  • 2 T room temp butter
  • some vanilla, or lemon juice, or orange juice, or cinnamon, to taste
Pre-heat oven to 200C, butter two 9 inch cake pans or pyrex pie plates. Crack eggs into bowl and mix until light yellow (using beater or stab mixer). Add remaining ingredients and continue beating. Pour into pans and bake 20 minutes, then reduce temperature to 175C and bake an additional 10 minutes. Watch last 5 minutes to make certain it does not overcook.
Traditionally served with lemon slices, powdered sugar, and a ridiculous amount of melted butter (which we don't ever do).

Can macerate unsweetened fresh or frozen fruit with citrus juice and sugar, and top pancakes with it either hot or cold. Or powdered sugar. Or maple syrup. Or what tickles your fancy.

Fast, easy, and looks impressive.

No comments: