Dutch Baby

 

It’s been awhile since I’ve made a Dutch Baby or German pancake. Last recipe I used was from America’s Test Kitchen. This recipe from New York Times was pretty easy to make and tasted great though it didn’t puff up as much as the recipe from America’s Test Kitchen. I read that it is important that your ingredients be at room temperature.

Here’s what I did:

1.      Preheat oven to 425.

2.      Made batter

3.      Put 4 oz butter in skillet in oven and watch until it melts

4.      Pour batter into skillet

5.      Bake for 19 min

6.      Lower oven temperature to 300 degrees and cook for 3-4 more min.

Dutch Baby (~New York Times, By Florence Fabricant)

INGREDIENTS

3 large eggs, at room temperature

½ cup all-purpose flour

½ cup whole milk, at room temperature

1 tablespoon sugar

Pinch of nutmeg

Gingerbread spices (1/2 teaspoon cinnamon, ¼ teaspoon ginger, and ¼ teaspoon nutmeg- added to flour)

4 tablespoons unsalted butter

Syrup, preserves, confectioners' sugar or cinnamon sugar

 

DIRECTIONS

Step 1 Heat oven to 425 degrees.

Step 2 Combine eggs, flour, milk, sugar and nutmeg (I added ½ tspn cinnamon, ¼ tspn nutmeg, and ¼ ginger) in a blender jar and blend until very smooth. Batter may also be mixed by hand.

Step 3 Place butter in a heavy 10-inch skillet and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes (baked 19 min), until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake 5 minutes longer (baked 3-4 more min).

Step 4 Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.