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Dutch Baby Pancakes



Pancakes have never been a food I like to eat; they're always a little too dry and there's always too much of them. I've tried everything to make them tastier -- dousing them in jam, syrup, even hot salsa -- but I'd always rather have a big platter of bacon, done up crispy-style.

However, that all changed when I saw this post on orangette. Jimmy's dutch baby pancakes looked buttery, light, and airy... and I had to have them. The batter is made in the blender, creating little air bubbles that expand when the pancake is baked. You can make this in two small cast-iron pans, or one large one. A glass pyrex dish would also do (I used four small ramekins).



Pancakes:
4 tbs unsalted butter
4 large eggs
1/2 cup flour
1/2 cup 2% milk

Topping:
1/2 pint strawberries, hulled and quartered
1 tbs granulated sugar
1/2 tsp red wine vinegar (balsamic would also work)
powdered sugar

Preheat the oven to 425 degrees F. Place the dish on a baking sheet, and into the oven to heat up. After it has risen to temperature, divide the butter evenly between the dishes and slide back into the oven.

Put the eggs, flour, and milk in a blender and give them a quick spin. After the butter has melted in the dishes, remove from the oven and distribute the batter evenly in each dish. Pop them back into the oven for 25 minutes.

Mix the strawberries with the granulated sugar and vinegar in a bowl. After the pancakes are ready, quickly take them out of the oven, dust with a generous amount of powdered sugar, and spoon the strawberries over the pancakes.

These are best eaten piping hot, so serve immediately.

Serves 2.

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