17 May 2009

Dutch Baby Pancake Bliss

After doing my daily RSS check, scrolling through the latest from my favorite foodie blogs, I stumbled on this. My eyes got all wide, and after a few oohs and ahhhs, I said "WANT" and put it on the weekend docket.

This recipe got tested out yesterday, an eggier pancake batter with butter that then gets poured into a preheated skillet with more butter and popped in the oven. It's incredibly easy, leaves the house smelling like a Saturday morning in a New England bed & breakfast, and just makes me smile.

I sprinkled some powdered sugar and cinnamon on mine after it came out of the oven, reminding me a mix of what my family called "Indian Ghost bread" (it was just thin pieces of fried dough, really) crossed with a crepe. Thin, but doughey and absolutely divine. I had a few mangoes in the fridge, so I added that as my topping, including some of the mango juice from the remaining flesh around the pit.

Opportunities are endless here for toppings, and would be a great brunch food, me thinks. Here are the details:

Dutch Baby Pancakes
adapted ever so slightly from Kitchen Wench

1/2 cup all-purpose flour, sifted
3 eggs
1/2 cup milk
2 tbsp unsalted butter, melted
1 tbsp unsalted butter, at room temperature
1/4 teaspoon salt
2 TB of sugar

(I always put sugar in my pancake batter, whether out of the box or not. Usually some vanilla too, though I omitted here)

Preheat an oven to 350 F with a pan inside to heat. Mix together the eggs, milk, melted butter, salt and sugar. Slowly add the flour. Add the unmelted butter and let that coat the pan. There should be a bit more in there than usual pan-coating amount. Don't be alarmed.

Add the batter, pop in the oven for 20-30 minutes. It'll cook up a bit (and in my case fold over a bit, which I don't mind). Take out when browned to your liking.

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