I like the way you come together, it’s just the little things you do that make me want to get with you. What is a Dutch Baby? A yummy German pancake silly and it is easy to make, go figure. Alright here are the highlights. It has a crispy exterior and custard interior then it is slathered in melted butter and lemon juice and dusted with powdered sugar. It’s the perfect light breakfast treat. Let’s investigate.
Dutch Baby Pancake
3 large eggs, room temperature
2/3 cup milk, room temperature
1/2 cup + 1 Tsp. flour
½ tsp vanilla extract
3 tbsp clarified butter
Garnish with melted butter and lemon juice and powdered sugar
It is important that both the eggs and milk are at room temperature before you start this recipe. This pancake is baked in the oven and the best pan for it is a 9 in or 10 inch well seasoned cast iron pan. Well seasoned means food does not stick to the pan. Clarified butter means separating the milk fat or milk solids from the butter. It is easy to do. Place butter in microwave-safe small dish and melt it. The butter should be separated with the heavier fats at the bottom of the container, but if not, let it cool some and then skim off the clarified clear butter with a spoon and put it in your pan and continue with recipe. The remaining solid can be combined with the melted butter you use to brush on finished pancake. Ok now here is the easy part.
Preheat oven to 425 degrees. Place eggs, milk, flour and vanilla in blender and blend until well combined. Heat clarified butter in cast iron skillet on the stove on medium heat. Swirl butter around pan to cover the pan. Pour all of the pancake batter into the pan and place in the oven. Bake for 20-25 minutes until golden brown. Brush pancake with melted butter and lemon juice. Use a small sifter to sprinkle a generous amount of powdered sugar onto pancake and devour. Crime solved.
About Chef Mariea Cobb
I come from a long line of women who share the gift of food with their families. As a kid I loved learning and experimenting in the kitchen, that did not change when I grew up and trained at The Art Institute. As a pastry chef I am still passionate about the art of good food and the magic of a great dessert. My team and I are bringing Crumb Scene to life in 2015 and hope you will join us.
Mariea Cobb – email@example.com