Recipe: Dutch Baby Pancake

This recipe could easily be both a breakfast and a dessert. I saw on Yahoo a couple days ago they had a recipe for a Dutch Baby Pancake which was a sweet version of Yorkshire Pudding. Ever the fan of Yorkshire Pudding, I tried to find the Yahoo article today and couldn’t find it. However, I did eventually remember the name of the dish: Dutch Baby Pancake.

Now, a quick search online found TONS of incarnations, so I picked one and went with it. And it was DELISH. I wish I made two. I think what sent me over the edge into heaven was the lemon. I would have never thought to sprinkle lemon on it. But I did, and it took it to another level. I told Denis that from now on I’m sprinkling lemon on my french toast when I make that too. It adds a great bite to the dish.

And no, the picture isn’t mine – mine didn’t look that…burnt.

Ingredients:
1/2 cup all purpose flour
2 T sugar
1/4 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
2 eggs
1 tsp. vegetable or canola oil
1/2 cup milk
1 tsp. vanilla extract
2 tsp. butter

Makes 1 large pancake (one serving each to four adults)

Pre-heat oven to 425°F.

Mix together all dry ingredients in small bowl and set aside. In larger bowl, whisk all remaining ingredients (the wet ones) together. Gradually beat dry ingredients into egg mixture until smooth – this could take a few minutes, but you can’t overbeat this mix.

Wrap handle of a medium non-stick skillet with foil (note: I used a large cast-iron skillet and did not wrap handle). Melt butter in skillet and coat melted butter evenly along bottom and sides of skillet. Pour batter into skillet and bake for 20 minutes. Reduce heat to 350°F and bake for an additional 3-5 minutes or until puffed and golden brown. Carefully remove pancake from skillet, cut in half, sprinkle with lemon and confectioner’s sugar if desired and serve. Alternatively, you can put fruit in the middle with confectioner’s sugar.