Saturday, January 13, 2007

Dutch Baby

David made this for breakfast today, and it was by far the best Dutch Baby (puffed oven pancake) that I've ever had. Both girls devoured their portions; Mary said it was the best pancake she had ever had. He used whole wheat flour instead of the traditional white flour, and I really loved the more substantial texture that gave the dish, as well as a heartier flavor. He also cooked it in our indispensable cast iron Dutch oven, rather than in the cast iron frying pan that I usually use. I think this made the sides crispier.

A husband that likes to cook is a beautiful thing. A husband that cooks Saturday breakfast when everybody in the family is sick is priceless.

1/4 c. butter (I prefer salted in this recipe)
3 eggs
3/4 c. milk
3/4 c. whole wheat flour

*Note: this was just right for the three of us and the baby; if you are cooking for more, just scale the recipe up.

*Preheat oven to 425. Place butter in pan, preferable cast iron, and set in oven to melt.
*Beat eggs until light and lemon colored. I've always used a blender for this, but David mixed by hand this morning. If using blender, whirl at high speed for one minute. Gradually pour in milk, then flour, then whirl for an additional 30 seconds (or beat by hand til well-combined).
*Pour directly into hot, melted butter in pan. Return to oven and bake until puffy and well-browned, 20-25 minutes.

Serve immediately. It's traditionally served with powdered sugar and lemon juice. I also like it with salsa and sharp cheddar cheese (good for dinner), or with syrup. Today we had it with powdered sugar and lemon, and our blueberry-vanilla bean syrup on the side.

1 comment:

mmxlyg said...
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