Wednesday, July 28, 2010
If you've never had a dutch baby you HAVE GOT TO EAT ONE RIGHT NOW! okay..I swear I'm not a cannibal and I don't endorse eating dutch infants (ick) but these holland-esque pancakes will make you swoon.
It is very rich and indulgent (do i EVER post healthy recipes...no, no i do not)so I don't make this very often, BUT! I saw the recipe over HERE and oh golly its good!
The recipe calls for a cast iron skillet, but after reviewing the comments I used a glass pie dish and it was beautiful. Just put the butter in a 10" pie plate and let it melt in the oven, wait till it starts to brown then take it out and slowly pour the batter into the butter. Since this is heated glass make the batter asap and let it warm to room temp while the butter melts so it doesn't shatter your pie plate. That said...ENJOY and load up with powdered sugar and fresh squeezed lemon juice! (you can add melted butter if you want, i find that the butter it cooks in provides enough flavor, I do use salted butter because i like the contrast of flavors, also, let it bake the whole 20-25min, it may seem ready sooner but you really want those eggs to set in the middle or its a bit too uncooked in the center.
For the pancakes:
4 Tbs salted butter
4 large eggs
½ cup all-purpose flour
½ cup half-and-half
For the topping:
4 oz clarified butter (or, if you’re not into clarifying, simple melted butter will do)
Juice of 1 lemon
In a blender, whir together the eggs, flour, and half-and-half.
Preheat the oven to 425 degrees Fahrenheit. Put the butter in the pie plate and immediately put it in the preheating oven to melt. Remove once the butter begins to brown
Pour the batter into the pie plate over the melted butter. Slide the plate back into the oven, and bake for 25 minutes.
Remove the puffed pancakes from the oven, transfer them to a plate or shallow bowl, and pour on melted butter, sprinkle on lemon juice, and dust with (lots of) powdered sugar. Serve immediately.