I get bored of certain foods after eating them a few times, so I'm always on the lookout for new meals. We were in a breakfast rut of the usual waffles, pancakes, cereal, oatmeal variety so I needed something to change it up. I was flipping through my copy of Cook’s Country 2010 Annual when I came across this pancake. I thought it would be worth a try.
The pancake grew way taller than we were expecting, and it was great. We've done this a few times since then. You can use any kind of milk, but low fat or skim milk is preferably. The original recipe says that higher fat milk affects the crispiness of the pancakes. We've done it once using 1 % milk and another time using whole milk. I didn't see a major difference in the crispiness, but I think the pancake did rise higher with the low fat milk.
DUTCH BABY PANCAKE
INGREDIENTS:
2 tbsp. canola oil
1 cup all-purpose flour
1/4 cup cornstarch
2 tsp. grated lemon zest
2 tbsp. lemon juice
1 tsp. salt
3 large eggs
1 cup milk (preferably skim)
1 tbsp. unsalted butter, melted and cooled
1 tsp. vanilla extract
3 tbsp. powdered sugar
DIRECTIONS:
- Preheat the oven to 450 degrees. Brush the skillet with the oil. Place skillet in the oven and heat for about 10 minutes, until the oil is shimmering.
- In a large bowl, mix together the flour, cornstarch, zest, and salt.
- In a different small/medium bowl, whisk the eggs for about 1 minute, until they are frothy and light.
- Whisk the milk, butter, and vanilla into the eggs. Pour about 1/3 of the milk mixture into the flour mixture and whisk until completely combined.
- Add the remainder of the milk mixture to the flour mixture and whisk until the batter is smooth.
- Pour the batter into the skillet. Bake for about 20 minutes, until the edges are golden brown and crisp.
- Place the skillet onto a wire rack. Sprinkle the powdered sugar and lemon juice over the Dutch baby pancake. Cut into slices and serve.
Source: Cook’s Country 2010 Annual
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