Saturday, January 26, 2013
I don't usually have a proper sit down breakfast during the work week. I'm a grab and go type of girl (not a good habit, I know). But on the weekends, it's brunch heaven. And I am so partial to brunch heaven.
I tried out these Dutch baby pancakes today after seeing so many gorgeous images on the interweb and wasn't disappointed. Best served straight out of the oven and piping hot. I topped it off with a mixed berry sauce but next time, I think I'll try some basics-- confectioner's sugar, lemon, butter or fresh fruit. It's a treat of the simplest kind.
Dutch baby pancakes
(recipe from Martha Stewart)
3 tablespoons unsalted butter, room temperature
3 large eggs
3/4 cup whole milk
1/2 cup all-purpose flour, (spooned and leveled)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1/4 cup plus 1 tablespoon sugar
1 tablespoon fresh lemon juice
Preheat oven to 425 degrees.
In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium heat; set aside.
In a blender (or by hand), combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar.
Blend until foamy.
Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.
Toppings as you like-- Martha's recipe calls for the following but use whatever you like!
Straight out of the oven, dot pancake with 1 tablespoon butter and sprinkle with 1 tablespoon sugar and lemon juice.
Slice pancake into wedges, and serve immediately.