January 20, 2010

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When I was living at home, my mom called this a Breakfast Wake-Up.  I have also seen it called an Oven Pancake.  No matter what the name, the hubster and I find it rather delicious.  It is a firmer variety of pancake – and very, very good.  This one is topped with ginger pears using my recipe for sauces with regular-old pancakes that you can find here.  I would say that the one down side to this recipe is that it only makes one pan at a time, so if you are really hungry, you’re also going to need to be really patient whilst making a second batch.  I suppose there are worse things in the world.   As well, yours may not look like the picture below when you take it out of the oven.  Sometimes it comes out looking like a sombrero, others, a moonscape.  It’s kind of neat, actually, like mad science!

Dutch Baby

2 tablespoons butter

3 eggs

1/2 cup whole wheat flour (regular is fine, too)

1/2 cup milk

1/4 teaspoon salt

Preheat oven to 400 degrees with a 10″ skillet inside.   Add butter to skillet, and remove from oven after it melts, about 2 minutes.  Meanwhile, in a medium bowl, whisk eggs to combine.  Add flour, milk, and salt; beat until smooth.

Immediately pour batter into the hot skillet.  Bake for 20-25 minutes, until puffed and browned.  If you have an oven with a glass front – turn on the light and watch the magic!

Be really careful not to touch the handle after removing from the oven.  I can’t tell you how many times I have burned my hand because I forgot it was hot, ouch!

Serve with butter, maple syrup, dusted with powdered sugar, or topped with your favorite sauce.


Happy Birthday sweet Stella Ruby!

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