from..."Miss Mary's Kitchen"
#mb-06-11
DUTCH BABY PANCAKE
Norm and I have always enjoyed visits to the West Coast to see his relatives, particularly spending time with his brother and sister-in-law in Benicia, CA. There is such a comfort derived from spending time with family members, especially when they are such gracious hosts as Jim and Bonnie. On a whirlwind trip several years ago, we were able to spend a few days with them. One morning for breakfast, Bonnie prepared a scrumptious treat for us, something she called a Dutch Baby Pancake. Having never had one before, I perched on a stool in the kitchen and intently watched as she quickly mixed up the ingredients that would soon go into the cast iron skillet heating in the oven. What came out of her oven was this delightfully fluffy pancake, and my, was it an impressive sight to see! She served it with sausage links and bacon. I can still warmly recall that delicious meal.
As a special addition to the Dutch Baby, consider preparing a fruit topping to pass around the table. I suggest an apple topping but most any seasonal fruit could be substituted. This would make a great brunch entree for your family or a special breakfast for guests (like us!). Bonnie was kind enough to share her recipe with me, and I hope you find it as delicious as Norm and I did.
DUTCH BABY PANCAKE
3 eggs
3/4 c. milk
3/4 c. unbleached bread flour
1/4 t. vanilla extract
Pinch nutmeg
Pinch salt
2 T. butter
Powdered sugar
Topping *
3 peeled and cored apples, sliced into wedges
2-3 T. butter
¼ c. sugar
pinch cinnamon (optional)
½ lemon, juiced
Place a 10-inch cast-iron skillet (or any oven-proof shallow container) in the oven while it preheats to 425 degrees. Beat eggs until they are pale and frothy (electric mixer, blender, food processor or whisk). Add milk, flour, vanilla, nutmeg and salt and blend until smooth, about 2 minutes. Remove the heated skillet from the oven and add butter. When melted, swirl to coat the bottom and sides of the pan (this will help the pancake rise as it cooks). Pour batter into skillet, return to oven. Bake for a total of 20-25 minutes, or until pancake is golden brown and has risen in the pan.
While the pancake is baking, prepare the topping. Melt butter in a skillet over medium heat, add apples. Stir to coat with butter. Saute for 2-3 minutes, then add sugar, cinnamon and lemon juice. Reduce heat to low and simmer 5 minutes, stirring to prevent sticking. Set aside, keep warm.
Remove pancake from oven. Dust with powdered sugar over top. Serve immediately, passing the apple topping.
Serves 4
*apple pie filling can be substituted
