Classic Dutch Baby Recipe (Not Gluten-Free)

Classic DB

More about the Dutch Baby:  

I don’t know about you, but I love knowing  the origin of just about every recipe I cook.  And, if you know me, you know that I will regale you with fascinating details of the delicious delights being brought to the table.  Dutch Babies come from the Pennsylvania Dutch tradition, meaning, they’re German in origin, and were originally served in muffin tins, much like popovers.  When a small diner owner in Seattle served them in a large cast iron pan,  people reached for the syrup and a tradition was started.

This recipe is adapted from Helen Brown’s West Coast Cookbook, published in 1952. Notice the ingredients –  they result in a barely sweet, wonderfully savory puffy crepe.  For a larger, fluffier Dutch Baby, double the recipe. Note, though, the single serving recipe is slightly more crispy.  Cover the whole thing in powdered sugar and drizzle with a squeeze of lemon juice.  Top with gobs (okay, maybe not gobs) of butter and enjoy.  The fluffiness is  amazingly noticeable.  You don’t want to miss it!

db kk

For one 9-inch pancake, made in a 9-inch cast iron skillet

INGREDIENTS

1 tablespoon vegetable or canola oil, for greasing the skillet

2 eggs

1/4 cup cream

1/2 tablespoon rum (or sherry or port)

1/2 tablespoon all purpose flour

1/2 tablespoon white sugar

1/8 teaspoon kosher salt

1/8 teaspoon baking soda

 SUGGESTED TOPPINGS

1 tablespoon butter

2 tablespoons powdered sugar

1 lemon, halved

maple syrup (optional)

DIRECTIONS

Preheat oven to 450F.

Beat together the ingredients for a minute, until completely smooth.  Heat up a greased cast iron pan over medium high heat, and pour in the batter, cooking until set, about 1 minute.  Move the cast iron skillet into the oven and bake for 5 to 7 minutes until puffed up and golden brown on top.

Serve immediately with butter, powdered sugar, and lemon juice.

SHOPPING LIST – NON GLUTEN FREE DUTCH BABY

1 tablespoon vegetable or canola oil, for greasing the skillet

2 eggs

1/4 cup cream

1/2 tablespoon rum (or sherry or port)

1/2 tablespoon all purpose flour

1/2 tablespoon white sugar

1/8 teaspoon kosher salt

1/8 teaspoon baking soda

 SUGGESTED TOPPINGS

1 tablespoon butter

2 tablespoons powdered sugar

1 lemon, halved

maple syrup (optional)

Source:  Whitney A. The Kitchy Kitchen

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s