I read an article about race relations on Desiringgod.org one morning in May while I was drinking my early morning cup of coffee. I really resonated with it and wanted to know more about the author. I googled her, and found out her name is Kim Ransleben. The google search listed her twitter feed. Her most recent tweet was a photo of a Dutch Baby she had at a restaurant. It was beautiful and delicious! I had seen a Dutch baby in a cookbook before and I thought it looked yummy and interesting, but had never tried to make it.
After seeing that picture, I walked straight into the kitchen, pulled down my Joy of Cooking cookbook, found the recipe and made one. Right then and there! (You know how one thing leads to another.) It was shockingly simple…with only a few ingredients, all of which I had on hand. It puffs up into this beautiful pastry! It was so easy, such fun, and really delicious!
I wish I could offer samples through a screen, because it's difficult to describe the taste of the Dutch Baby. I think it tastes a lot like french toast. It's eggy, sweet, puffy and buttery. Or like a donut, or a funnel cake. (Just far less work!)
After making one, I started to dig around the web to learn more about it. Evidently there is some controversy over the name/origin of this recipe. Some call it a German Pancake, which is not nearly at clever sounding, though potentially more authentic to it's origin. There are a variety of ways people garnish it. Evidently people traditionally squeeze a lemon on top. Others serve it sprinkled with cinnamon sugar, or topped with powdered sugar and dipped in maple syrup. Some put berries on top of it. We like it with powdered sugar!
Give it a try! It only takes about 15 minutes from start to finish. Be forewarned, though: you must move fast and serve it quickly because it falls soon after coming out of the oven.
adapted from Joy of Cooking
Makes One 10-inch cake; 4 servings
4 Tbsp. (1/2 stick) butter
1/2 cup milk
1/2 cup all-purpose flour
1/4 cup sugar
2 eggs, at room temperature
a couple of pinches of salt
Powdered sugar for dusting
Cinnamon sugar for topping or maple syrup, lemons for squeezing, or jam
Preheat oven to 425 ˚
Melt butter in a 10 inch skillet (ovenproof; cast iron is ideal) on medium high heat on the stove top. Tilt the pan so that the butter coats the sides.
Whisk together all other ingredients (milk, flour, sugar, eggs and salt) in a bowl. Once butter is melted in the skillet, pour the egg mixture in and cook, without stirring, for 1 minute. Then place the skillet in the hot oven and bake until the pancake is puffed and golden, 10-15 minutes depending on your oven. (The edges will be darker brown). Serve immediately, for the pancake loses its puff, and therefore its drama, almost immediately.
|This is it! These few simple ingredients!|
|The eggs are to be room temperature. Since I don't have|
farm fresh room temp eggs on hand in my house, I found this
trick from the Barefoot Contessa. Place the eggs into a container of warm water
for a few minutes before cracking. Works like a charm!
|1/2 stick butter melted in the skillet. A great beginning.|
|Pour the batter into the buttery pan and let cook for 1 minute.|
Then stick it in the hot oven.
|While it is cooking, you can set the table and get ready to move fast.|
|Quickly sprinkle powdered sugar on top. |
(Or cinnamon sugar if you prefer).
|Ready to serve.|