Tuesday, March 29, 2005
We made this giant puff pancake for breakfast on Monday morning since there was no school. The boys ate it with peanut butter and apricot jam. I made it in the oven in a glass pie pan since I do not have a cast iron skillet. This recipe comes from the JOY OF COOKING.
"Sometimes called a German or puff pancake, this batter is poured into a skillet looking like a heap of scrambled eggs and emerges from the oven puffed and wondrously golden. Serve this straight from the oven with a dusting of powdered sugar, a spoonful of the best fruit preserves you can lay your hands on, or some sliced fruit sauteed in butter and splashed with brandy or dark rum."
Preheat oven to 425 degrees
whisk together until smooth:
1/2 cup milk
1/2 cup flour
1/4 cup sugar
2 large eggs, at room temperature
Melt in a 10 inch ovenproof skillet (cast iron is ideal) over medium heat.
4 Tablespoons (1/2 stick) melted butter
Tilt the pan so that the butter coats the sides. Pour the egg mixture into the skillet and cook, without stirring, for 1 minute. Place the skillet in the oven and bake until the pancake is puffed and golden, 12 to 15 minutes. Serve immediately, for the pancake loses its puff, and therefore its drama, almost immediately.
DOUBLE DUTCH PANCAKE
For twice as many servings, double the recipe for Dutch baby, above. Melt the butter in a 12x9 inch ovenproof glass baking pan in the preheated oven. Pour in the batter and bake as directed for 15 to 17 minutes.