Sunday, January 10, 2010

Dutch Baby

Today was my family’s first time eating a Dutch baby and it won’t be our last. Today for breakfast I made two different versions and this recipe won. It reminds us of a popover; but on a larger scale. Like popovers the secret to the puff is a preheated oven and not to open the oven door while cooking. After cooking sprinkle with powder sugar and enjoy.

Dutch Baby
½ cup milk
2 eggs, at room temperature
¼ teaspoon salt
½ cup all-purpose flour

Set rack in the lower third of oven and preheat the oven to 425⁰F.

Whisk together in a medium bowl milk, eggs and salt; add flour and whisk until smooth.

Melt butter in a 10 inch iron skillet or other ovenproof pan over medium heat.

Tilt the pan so that the butter coats the sides. Pour the egg mixture into skillet

and cook, without stirring, for 1 minute.

Place the skillet in the oven and bake 15 minutes without opening the door. Lower the heat to 350⁰F. And bake until the pancake is puffed and richly brown, 10 to 15 minutes longer. Sprinkle with powder sugar and serve immediately. Serves 2 to 4

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