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Dutch Baby Pancake looks dramatic, easy to make

We dream about someday running a little B&B. If it did happen, Dutch baby pancakes would be in the rotation. It's the kind of thing I'd always welcome on a weekend morning.

I say this is a weekend breakfast because it tastes like a treat, not because it's a very involved recipe. It's a simple batter with basic ingredients you probably always have around. You can dress it up as you like, with spices in the batter or jam swirled throughout. I found the most important thing here is to preheat the skillet. When I didn't take that step, my pancake did not puff up at all. Sad, like a kid realizing summer break doesn't actually start until next week. You can't imagine the joy when I pulled the next one from the oven: bold, proud and towering high above the skillet. You've got to preheat, people.

The way a Dutch baby pancake puffs up is something to be seen, but the height doesn't last long after you pull it from the oven. It soon deflates. Snap that Instagram picture quickly.

The Valentine Bed and Breakfast is just a dream for now (otherwise I'd invite you over), but you don't need to wait for me. Sleep in some Saturday morning, and then make this puffy pancake. It's soon ready, simple and delicious as ever.

Ileana Morales is a freelance writer who cooks in a small apartment kitchen in Tampa with boyfriend Danny Valentine, an education reporter for the Tampa Bay Times. For more of their kitchen adventures, visit Ileana's blog, She can be reached at [email protected]


Dutch Baby Pancake

Zest of 1 lemon or 1 small orange

¼ cup sugar

3 large eggs, at room temperature

¾ cup whole milk, at room temperature

½ cup all-purpose flour

¼ teaspoon salt

½ teaspoon pure vanilla extract

4 tablespoons unsalted butter, at room temperature, divided

Powdered sugar

Fresh lemon juice

Fresh berries, for serving

Heat oven to 425 degrees and place 10-inch cast-iron or ovenproof skillet in center of oven. You want the skillet to be very hot.

In a small bowl, rub citrus zest into sugar. Whisk together eggs, milk, flour, salt, vanilla and citrus zest and sugar mixture. Mix vigorously until foamy, a couple of minutes.

Remove skillet from oven and place 3 tablespoons butter in it. Swirl butter around and return to oven to allow butter to brown, about a minute; it will brown quickly. Pour batter into skillet and immediately return skillet to oven; bake until pancake is puffed up and lightly browned at the edges, about 15 to 20 minutes.

The incredible height of the pancake will be gone in a flash. Admire it, quickly. Place up to 1 tablespoon butter in the center of the pancake and use a mesh strainer to sprinkle the pancake with powdered sugar. Squeeze half a lemon over the pancake. Slice pancake into wedges, and serve immediately with fresh fruit.

Serves 2.

Source: Adapted from Martha Stewart

Dutch Baby Pancake looks dramatic, easy to make 06/16/14 [Last modified: Monday, June 16, 2014 7:57pm]
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