Friday, April 22, 2011

Dutch Baby Pancakes

Photo by Rachel Dedrickson

If I didn't leave the house this morning, I imagine I would have allowed my black knit pants and Sponge Bob Square Pants t-shirt to be my Friday outfit. So stylish, I know. I would have hit snooze for the tenth twentieth time (not exaggerating) and I believe my treasured Hair Bender coffee would have gone cold in the pot. I would have let the analog clock's face work it's way to a grinning ten o'clock, and only then, would I have rolled out of bed and done something with the day.

And I don't think this would have been a waste.

Doing nothing is doing something.

Doing nothing also leaves room for spontaneity.

Mornings like this imaginary morning remind me of when Mom would enthusiastically enter my room and ask me if I wanted to go out for breakfast. Just because. I'd say yes, of course, and then I'd use all of the energy I had to stumble out of bed, put on a sweatshirt, brush my teeth, and pull my hair back into a socially acceptable ponytail (read: major bed head).

We'd hop into Mom's green Chevy Tahoe and drive out to the Kirkland Pancake House to meet with Gram.
Here's how the standard ordering went:

  • Mandarin Crepes: three delicate crepes rolled and topped with Mandarin orange segments tempered with Triple Sec. Topped with hot tropical syrup and lightly dusted with powdered sugar.

     ...and a side of thick, sliced bacon.
  • Dutch Baby: Oven baked. Served with whipped butter, lemon and powdered sugar.

  • Um...I don't remember. I ordered different something different every visit. Although, I also loved the Mandarin Crepes that Gram would try to share with me.

Coffee all around.

I was always fascinated by the Dutch Baby pancake Mom puffy and dome-like the pancake was, and how the center was so soft and eggy. It was an impressive sight.

There is a warning on the menu that the Dutch Baby takes a little extra time to prepare, and so I always assumed that making a Dutch Baby was an elaborate project.

What I recently discovered, however, is that making a Dutch Baby is very simple. Dutch Babies are made with eggs, flour and milk, and they are generally served with fresh squeezed lemon, butter, and powdered sugar or fruit toppings or syrup. Like a frittata, a Dutch Baby can be whatever you want it to be.

Apple and Cinnamon Dutch Baby

Photo by Rachel Dedrickson

Dutch Baby Pancakes
From Orangette

You'll need a single 10- or 11-inch cast iron skillet.

4 Tbs unsalted butter
4 large eggs
½ cup all-purpose flour
½ cup half-and-half
Juice of 1 lemon
Powdered sugar

Preheat the oven to 425 degrees Fahrenheit.

Melt the butter in the pan over low heat.

In a blender, whirl together the eggs, flour, and half-and-half. Pour the batter into the skillet over the melted butter. Slide the skillet into the oven, and bake for 20-25 minutes until edges rise up and are slightly browned.

Remove the puffed pancake from the oven, transfer to a plate, splash on lemon juice, and dust with powdered sugar. Serve immediately.

Serves two.


Anonymous said...

Great information! I’ve been looking for something like this for a while now. Thanks!

Christine said...

yummy, i've been wanting to try making these and haven't because of the same thinking you had! but, since u say it's easy, gonna do it!

Rachel Dedrickson said...

It is so incredibly easy and Israella will LOVE it. :) I'm sure of it.

Related Posts Plugin for WordPress, Blogger...