Happy Holidays!
We have decided to do this recipe because we think it would be something good to have around the Holidays for breakfast. It’s quick and wonderful.
About a month ago Andy was perusing his favorite men’s fashion magazine to which he subscribes, GQ. In the December 2010 issue there is a recipe that he stumbled upon and showed to me. They called it The High-Rise Pancake, a German pancake, technically called a Dutch Baby. It’s not actually like a fluffy, super sweet, pancake but more like a crunchy, soft, tangy, sweet-as-you-like-it kind of pancake. I use that hyphenated phrase because after it comes out of the oven, you can control how much confectioner sugar you sprinkle on it. We like to use honey or syrup. We have had it all different kinds of ways. I described it as tangy because when it comes out of the oven you also squeeze about half a lemon all over the top. You could also use lime, which lends its own distinct bit of Tang.
I think that when you cook you can do whatever you feel is right. You should go by the recipe but if you like something else that’s sweet, you can substitute for something else. Or if there is a different kind of nut you like use that instead. That is how people invent new recipes by experimenting. It never hurts to try substituting a different ingredient, you may find that you like it better. Julia Child said that if you mess up don’t get upset about it, just try it again. You will learn from your mistakes.
Andy’s stomach is always finding good things for me to make. Once he spotted the recipe for the Dutch Baby, I read it over and decided to make it on the spot. It looked so scrumptious. I know you will have all the ingredients you need because they should all be a staple in everybody’s pantry. If you don’t have the lemon or lime juice I’m sure you could do with out and it will still turn out delicious.
The total cooking time is 20 minutes on 425 degrees F. and can easily feed 2-3 people. But if you eat a lot then you might want to make something else to go with it like breakfast meat. For your choice of bake ware, I just use a 10” Pyrex pie plate you can use that, or an oven proof skillet. Just choose something that is shallow and can go in the oven.
Ingredients are:
3 T. Butter
2 Eggs(Beaten) , 1/2 Cup Flour, 1/2 Cup Milk,
1 t. Sugar, 1/4 t. salt, a pinch of nutmeg (if you have it).
For Garnish:
Juice of 1\2 lemon, Confectioner Sugar
First, Pre-heat the oven to 425 Degrees F. While that is pre-heating, place the three tablespoons of butter directly into the bake ware and put it into the oven to melt.
While the butter is melting in the oven, whisk the remaining ingredients in a bowl just until they incorporate, about 30 –45 seconds and set aside.
When the butter has melted take it out of the oven and pour in the egg mixture.
Let bake in the oven for 18-20 minutes.
*Note: if you have a see-through oven window it’s fun to watch because it puffs up.
After 18-20 minutes take it out of the oven, squeeze the lemon juice, and dust with confectioner sugar.
It’s so good, crunchy, soft, tangy, and sweet.
Serve immediately
Bon Appetite
Can't wait to try this. I think I know what's for lunch today!
ReplyDeleteThank you Andy and Kim for a great lunch.
ReplyDeleteAudrey's husband.