February 16, 2009

dutch baby

it's pretty evident from my posts that i love breakfast, specifically sweet breakfast. this is definitely one breakfast food that i thought would only be a menu item for me to order. it looked and sounded too complicated to replicate at home.
one day i decided to look up a few recipes for the dutch baby and found one that seemed easy to follow. trust alton brown to show me how. :)
the thin baked pancake with a light dusting of powdered sugar and a few drops of freshly squeezed lemon juice is such a good combination - you must try it if you haven't. and if you have a cast iron skillet, please put it to use and try the dutch baby!

Dutch Baby
Recipe courtesy Alton Brown, 2008,
Good Eats
3 tablespoons butter, melted and divided
2 3/8 ounces all-purpose flour, approximately 1/2 cup
3 tablespoons vanilla sugar, plus extra for serving (i used regular sugar)
1/2 teaspoon kosher salt
1/2 cup whole
milk, room temperature
2 large eggs, room temperature
Lemon wedges

preheat oven to 375 degrees F.
place 2 tablespoons of the melted butter into a 10-inch cast iron skillet and place in the oven. Set the remaining tablespoon of melted butter aside to cool slightly. wait 10 minutes before assembling the other ingredients.
place the flour, vanilla sugar, salt, milk, eggs and remaining tablespoon of melted butter into the bowl of a food processor or blender and process for 30 seconds. carefully pour the batter into the preheated skillet. bake on the middle rack of the oven for 30 to 35 minutes or until the edges are puffed and brown. sprinkle with additional vanilla sugar (i used powdered sugar) and serve with lemon wedges.

cPe 2008