Let's Talk Butter

Dutch Baby Goodness

This is the pancake of all pancakes. When you need a breakfast, and I mean Breakfast, this is what you want. I call it a Dutch Baby, and that may be what it is, but mostly it's delicious.
This is what I ate on the morning of my wedding. 1) because your wedding day is kind of like your birthday, in that you should get to do and eat whatever you want, and 2) because I wasn't at all sure if I was going to get a chance to eat again that day.

This is also a cast iron only recipe. I guess there are other things that can go from stove top to oven, and I guess you could use them, but this pancake was made for a nice cast iron skillet.

I have experimented with switching out almost all of the 4 ingredients with varying success. You cannot mess with the eggs. Heavier/grainier flours work okay, but give it less loft (and fewer tasty bubbles, the bubbles always taste better, right?). Using non-dairy milk is ok, but it doesn't brown as nicely and you must then use a wheat flour. Nondairy milk + non wheat flour = not a good Dutch Baby pancake. Lastly, you could use margarine, but then really, what is the point?

Ingredients
2 eggs, beaten
1/2 cup milk (I use goat)
1/2 cup flour
2 Tbsp butter (I like it salted)
pinch nutmeg if you are so inclined

Preheat oven to 425
Heat cast iron skillet over medium heat
Beat eggs and milk together
Add flour, stir to combine (a few lumps are okay)
Put butter in skillet, allow to melt, but not to brown or smoke
Pour batter into buttery skillet and put the whole shebang in the oven on the bottom rack
Cook for 17 minutes
Serve!

This morning I covered this pancake with applesauce, but most of the time I like it with lemon juice and powdered sugar.
You could share, but I don't recommend it.

5 approves

This week is going to be all about the cooking!
(The rest of them will have vegetables, I promise)