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Dutch Baby Pancake

This super simple pancake recipe takes about 40 minutes to bake, and acts like a soufflé - when you pull it from the oven it is fluffy and full of steam, and by the time your fork into it, it will deflate. It’s all for show, except the flavor is delicious - crispy, fluffy and ready to soak up butter, maple syrup and whoever else you want to put on top. I served this one with chili-candied kumquats which gives the acidic balance that can make you eat a whole one yourself.




After some research for this specific pancake, I found out that this recipe originated in Seattle, WA. It is one that I grew up making and eating as a kid in the midwest, by my mom and the OPH. I distinctly remember people (and my mom) yelling "pannenkoeken!" as they brought it hot from the oven to the table, but my memory might be misleading me. Apparently a pannenkoeken is a flat Dutch pancake which resembles a crepe. Either way, this is one worth keeping bookmarked for Sunday mornings.


Easier and less involved than making a bunch of pancakes, this recipe serves 3-4 people and can easily be doubled and baked two at a time or in popover pans.


Ingredients:

1 cup flour

1 cup milk

Pinch of salt

Spoonful of honey or sugar

3 eggs

4 tbs butter

Classic toppings

Butter

Powdered sugar

Maple syrup


Other favorite toppings: Chili candied kumquat, lingonberry jam, black currants, fresh berries, cinnamon stewed apples or brown-butter hazelnuts, slivered almonds, or classic peanut butter

  1. Preheat the oven and your pan to 425 F. Heating the pan is important, which helps prevent sticking. Choose a round and oven safe pan, like a heavy cast iron pan or a Pyrex pie dish. It will at least triple in size so be sure the pan is big enough. My favorite pan in the whole world (for everything, not just this recipe) is the smooth cast iron pan from Kuhn Rikon. I was sent this one to test out, and I know I'll be cooking with it for decades. It’s super nonstick, and also light weight enough to bring camping.

  2. Mix flour, milk, eggs, salt and sugar together until smooth.

  3. When oven is hot, add the butter to the pan to melt. Add your batter to the pan all at once and put right back in the oven.

  4. Bake for 20 minutes, and then lower the heat to 350 to finish cooking the inside for another 20 minutes.

  5. Pull out of the oven with hot pads, and put it right on the table with a trivet.

  6. Dust with powdered sugar from a little sieve, and divvy up with a knife and pie server and add toppings as each person pleases.


notes

-Still tastes good if you don’t eat it right away

-As basically a pop-over recipe, this can be made in smaller pans like a glass or cast iron muffin pan, pop-over pan, or mini cast iron pans. Each needs butter or vegan butter to rise, and fill 1/4 of each cup/pan before baking. Adjust timing as needed: 30 minutes total is recommended.

-Substitutions: nut or plant milks work just fine, I prefer rice, almond or coconut milk for this recipe. Cannot be made gf or vegan.






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