Dutch Baby for my Baby

So today I wanted pancakes, but C was not really feeling it. I think he was still in the mood for some delicious quiche I had made the day before (I’ll post that recipe another time). So he found a compromise: a dutch baby, a kind of thick, custard eggy pancake that would satisfy us both. I decided to be all domestic and bake it for him, documenting along  the way.

Dutch Baby Fatty Pancake with Mixed Berries and Homemade Honey Whipped Cream 

modified from cookscountry.com

CAKE INGREDIENTS:

  • 2 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 2 teaspoons grated zest and 2 tablespoons juice from 1 lemon
  • 1 teaspoon salt
  • 3 large eggs
  • 1 1/4 cups skim milk (see note)
  • 1 tablespoon unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 3 tablespoons confectioners’ sugar

CAKE INSTRUCTIONS:

  • 1. OIL SKILLET Adjust oven rack to middle position and heat oven to 450 degrees. Brush surface and sides of large skillet with oil. Place skillet on oven rack and heat until oil is shimmering, about 10 minutes.
  • 2. MIX BATTER Meanwhile, combine flour, cornstarch, lemon zest, and salt in large bowl. Whisk eggs in another bowl until frothy and light, about 1 minute. Whisk milk, butter, and vanilla into eggs until incorporated. Whisk one-third of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.

  • 3. BAKE AND SERVE Carefully pour batter into heated skillet and bake until edges of Dutch Baby are deep golden brown and crisp, about 20 minutes.

    Transfer skillet to wire rack and sprinkle Dutch Baby with lemon juice and confectioners’ sugar.

    Cut into wedges to serve.

     

    HOMEMADE HONEY WHIPPED CREAM

    Ingredients:

    2 tablespoons honey

    -1 tablespoon powdered sugar

    -1 cup heavy whipping cream

    -dash of lemon juice

    -1 teaspoon vanilla extract

    INSTRUCTIONS:

    Mix honey, vanilla, cream and lemon juice together in a chilled bowl.

    Whip quickly with a whisk until thickened, then add the powdered sugar and continue beating until thick and stiff like whipped cream. Don’t over beat it. It takes like five minutes and my arm was dang tired! I got some help, though:

    whip it baby!

    After, cut the dutch baby into wedges, top with berries and whip cream and serve with coffee or orange juice.

    It won’t last long!

    Yum yum! I could honestly just eat the berries and whip cream, but C was very content with the dutch baby and I was sooo thrilled in an uncharacteristic moment of domesticity to be such a good fiancee 😀

    Enjoy!

    -E

    PS I’ll be back on to post my quiche recipe. It was seriously so darn amazing and with a homemade pie crust to boot!

 

 

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