Dutch Baby .. Back home with a lot of reading, writing and homework to do!

by Maryam on January 25, 2011

Back to Kuwait .. they were very busy full of action two weeks. However, the weather was more than perfect (a spring like weather precisely) and the experience was totally awesome .. I’m back to wake up @ 5 in the morning .. back to study “yeah! I’ve joined Manchester University as a step to get my MBA degree” .. back with a lot of new cooking equipments I’ve bought from the UAE .. back with huge amount of books to read .. back to this blog .. back to photography .. back to the gym and exercise which I really mess .. and back to friends and family !!

Starting from now .. I believe my writing rate will increase dramatically in a crazy way .. Now I have two kinds of writing, one is purely academic writing with an average of 1500-2000 word account per assignment. However, the other is a personal chitchat writing which will be posted in cheesecakeforall.

Dutch Baby, honestly .. I didn’t hear about this recipe before and I didn’t have an idea what to expect from it. It looks like a pancake with a sweet eggish taste with an addition of lemon! It really looks amazing and the taste is unique and unexpected at all. I believe it is so good especially in this cold weather.

Dutch Baby

“This is a recipe meant to be cooked in iron skillet. It contains few ingredients which produce amazing puffed pancake. You can serve this puffed pancake on a lazy Saturday morning and in special occasions.” The cast iron skillet cookbook; Serves two.

Puffed Pancake Shopping List

2 tablespoons butter

4 large eggs

1/2 cup all-purpose flour

1/2 cup milk

Topping Shopping List

3 tablespoons butter

Juice of 1 lemon

1/2 cup powdered sugar

Making the Puffed Pancake

Preheat the oven to 425F.

2 tablespoons butter

4 large eggs

1/2 cup all-purpose flour

1/2 cup milk

Melt the butter in a 12-inch cast iron skillet over low heat. Mix the eggs, flour, and milk in a blender on medium speed until just blended, 5 to 10 seconds. Pour the batter into the skillet with the melted butter.
Place the skillet in the oven and bake until the top puffs up and lightly golden, about 25 minutes.

3 tablespoons butter

Juice of 1 lemon

1/2 cup powdered sugar

To clarify the butter for the topping, melt it over low heat in a mall saucepan. Skim off and discard the foam. Remove from the heat and let stand until the solids settle, bout 5 minutes. Pour through a strainer into a glass measuring cup.
When the Dutch baby is done, drizzle the clarified butter over the top then sprinkle with the lemon juice and dust with the powdered sugar. Cut into six wedges and serve immediately.

Enjoy with love,

Maryam

Print this post

Leave a Comment

Previous post:

Next post: