Tuesday, August 16, 2011

Dutch Baby


During the week day we have simple and easy breakfast choices: yogurt, granola, oatmeal, toast or cereal.

Saturday and Sundays are a different menu.  WHY?  I am not sure.  Maybe it's because we get to sleep in and so we are extra hungry.  Although I think that time plays a lot into our choice of what to eat in the morning.

Mornings at my house are crazy trying to get everyone off to school and work.  I am lucky to have my hubby around every morning to help me with this task.  It's not the teenagers that need our help, it's the 4 yo.  She is super organized, so excited and buzzing around our home like a bee.  Oh, to be that excited about something, it's special to see.  4 is a great age filled with stories, princess's, love and joy.  She is a ray of sunshine to our family.



What types of meals do we make for breakfast on the weekend?  We like the usual faire of pancakes, waffles, eggs and omelets.  If we want to get really fancy shmancy we will make crepes or Dutch Babies.

Sunday morning I had a request for Dutch Babies, but not for breakfast, for dinner.  Yes, we eat breakfast for dinner too.  I don't think we are unusual because I read about lot's of people doing the same.

I have to admit, it's been a few years since I have made Dutch Babies.  The main reason is we have been traveling for a year in our motorhome and the oven was just not hot enough to make them.  The second reason, was the wheat.  I have been searching and searching for a good recipe and just could not find one.  My main complaint was that they were flat.  I will admit, the crust is a must for me.  I wanted the soft and warm bottom with the crispy and buttery edges.  I wanted a "real" dutch baby.

We love our dutch babies with fresh lemon and powdered sugar.
Out of desperation, I decided to try my hand at creating my own dutch baby.  What did I have to lose.  Nothing but a few eggs and flour.  To my amazement, I turned the oven light on and Wallah...we had success.  I will tell you that my secret was to have all of the ingredients at room temperature and I used a great combination of flours.  This recipe is very tasty, in fact I have gotten better results with this recipe then with my original.  I lived at very high altitudes in Utah and sometimes I could not get the tall edges.  I will share both recipes.

You can tell I let my butter brown a little bit in the pan before adding my batter.  I love it this way.

I will tell you I almost shed a tear when I took the first bite.  It was a little bit of heaven with the flavor of lemon, powdered sugar and dutch baby all dancing in between my teeth...so simple, yet so rewarding!

The key to a successful rise is to have your ingredients at room temperature.  I believe this to be the case for both recipes.

Recipe:  Original Dutch Baby (Puffy Pancake)

2 eggs, at room temperature
1/2 cup milk
1/2 cup sifted all-purpose flour
4 tablespoons butter

lemon
2 tablespoons confectioners' sugar for dusting

Place a 10 inch cast iron skillet inside oven and preheat oven to 425 degrees F (245 degrees C).  If you do not have a cast iron skillet, glass pie plates work great too. I use both.  I have also made these in a square and heart pan.  The kids love the heart shaped dutch babies, especially for special occasions.

I  your blender add eggs, milk, flour and 2T. of butter.  Blend on high until very light and fluffy.  You want the air in the mixture to make it light.

Remove skillet from oven.  Melt 2 T. of butter in hot skillet so that inside of skillet is completely coated with butter. Pour the batter equally between your pans (either 2 or 3 pie plates or cast iron skillets).  It's okay if the butter browns a little bit too.  I love the way it looks on the dutch oven..kinda crackly.


Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar and serve with lemon.



Recipe:  Gluten Free Dutch Baby

This recipe will make enough for 3 pie plates.  You can do 2, but the bottom will be a bit thicker.  We like ours thin on the bottom and then we can fold them over and eat like a piece of pizza.  I have made both and they all taste great.

I make one per person, plus more for adults or really hungry guest.

5 eggs, at room temperature. It's  IMPORTANT that you do this!
1 cup of milk
1/4 cup tapioca flour
1/2 cup of white rice flour
1/4 cup of brown rice flour
1/4 cup of almond meal
4 T. of butter (2 T. for the skillet and 2 T. for mixture)

lemon 
powdered sugar


Place a 10 inch cast iron skillet inside oven and preheat oven to 425 degrees F (245 degrees C).  If you do not have a cast iron skillet, glass pie plates work great too. I use both.  I have also made these in a square and heart pan.  The kids love the heart shaped dutch babies, especially for special occasions.

In  your blender add eggs, milk, flour and 2T. of butter.  Blend on high until very light and fluffy.  You want the air in the mixture to make it light.  You can use a mixer too, I just think the blender is easier to pour the batter into the pans.

Remove skillet from oven.  Melt 2 T. of butter in hot skillet so that inside of skillet is completely coated with butter. Pour the batter equally between your pans (either 2 or 3 pie plates or cast iron skillets).  It's okay if the butter browns a little bit too.  I love the way it looks on the dutch oven..kinda crackly.

Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar and serve with lemon.


You can see in the back the whole dutch baby...they just pop out of their pans and look so pretty on a large plate.
Written by Sherron Watson





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