A Dutch Baby Pancake is an impressive, yet easy to make, way to start your morning. A Dutch Baby is basically a cross between a pancake and a popover and is tremendously popular in
; according to local lore, it originated at a restaurant there called Manca's. Serve it with fresh berries or nothing more than jam or a lavish sprinkling of lemon sugar. Seattle
1 cup of flour
¼ Cornstarch (secret ingredient)
2 tablespoons of lemon zest
1 Tablespoon salt
3 Tablespoons of sugar
A pinch of cinnamon
11/4 Skim milk (use regular milk and pancake will be too dense)
2 Tablespoon lemon juice
1 Tablespoon of melted butter
1 teaspoon vanilla
Preheat oven to 450 degrees
You know the drill. Wet ingredients in one bowl, dry ingredients in another. Add dry ingredients to the wet ones and whisk to incorporate until lumps disappear.
Grease (generously) a 12 inch stainless steel skillet with vegetable oil. (Butter will burn!! is not the best option folks).
Place the greased skillet in the oven for 10 minutes.
Pour batter in the skillet without removing it from the oven (we don't want the temperature of the skillet to drop)
Bake at 450 for 15 mins then reduce heat to 350, and bake 8 mins., or possibly till puffed and browned (Keep an eye on it). Remove skillet from oven. Sprinkle with lemon juice and dust with confectioner’s sugar.
Fresh applesauce with a dash of cinnamon
Fresh fruit like raspberries and blueberries (my favorite combination)
Crushed pineapple, drained
Homemade whipped cream and sliced fresh strawberries
Apple topping: Caramelize Granny Smith apples with a bit of butter, then add honey and cardamom. Pour the mixture after the pancake is done.
Slice bananas with honey.
Want to make it savory? Skip the sugar, vanilla, and cinnamon, and add parmesan cheese, rosemary and top with your choice of veggie combination (mushrooms, zucchini, etc). You can also add ham and gruyere cheese. The possibilities are endless…
Note: Do not open the door. Opening the door will cause the pancake to fall like a soufflé.
Yield 4 servings