Let’s say you decide to bake cookies with four kids. And let’s say a great time is had by all, minus that brief moment when four hands vied for the one cookie scoop.� The older ones resorted to fisticuffs and strong armed the scoop out of little hands.� The younger ones, not to be outdone by age and brute strength, resorted to screaming, crying and, because I have longed for an opportunity to use this word for years, caterwauling.� (An angel in nerd heaven just received her wings and +1.75 half frame reading glasses.)
Let’s also say that after the day of fun ends, you find yourself huddled in the corner sobbing gently into cupped hands while the two children that belong to you tear through the house powered by the boundless energy that comes only from sugar highs.� And now it’s time to make dinner, except you would rather visit Walmart during a Tax Free Weekend event than enter that room again.� Let’s assume that happened, hypothetically speaking.
Might I suggest Dutch Baby Pancakes for dinner?� They are a snap to make and require a minimum of ingredients.� You toss them in the oven until puffy and golden brown (it will collapse like a souffle when it comes out of the oven).� Sprinkle them with powdered sugar and drizzle them with maple syrup.� Or not!� Make bacon in the oven, too.� Or not!� Take a great picture to show everyone.� Or not!
They don’t photograph that well, but they are quiet, stand still, and satisfy even those who have been stealing freshly baked cookies behind their mother’s back for hours on end.
Dutch Baby Pancakes
adapted, barely, from Gourmet* 1/3 cup sugar
* 2 teaspoon grated lemon zest (I skipped it)
* 3 large eggs at room temperature 30 minutes
* 2/3 cup whole milk at room temperature
* 2/3 cup all-purpose flour
* 1/4 teaspoon pure vanilla extract
* 1/8 teaspoon cinnamon
* 1/8 teaspoon grated nutmeg
* 1/8 teaspoon salt
* 1/2 stick unsalted butter, cut into pieces* Equipment: a 10-inch cast-iron skillet� (I don’t have one.� I used my 10 inch All-Clad and the world didn’t end.)
* Accompaniment: lemon wedges
Put skillet on middle rack of oven and preheat oven to 450�F.
Stir together sugar and zest in a small bowl. (Skipped! Too tired. No lemons. I used plain Sucanat.)
Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.
Serve immediately, topped with lemon sugar. (Again, I used plain Sucanat, but powdered sugar or maple syrup is good, too.)
oh I love dutch babies! I like to fill them with peach slices
There is so much that I love about this post. First, that you make bacon in the oven. A taste revolution if there ever was one. Second, that you appreciate the quality of All-Clad. It’s changed how I think about cookware. And last, that you shared such a timeless recipe. If my kitchen didn’t feel like it was exhaling the fumes from the opening to the Gates of Hell, I would rush to make this. Instead, I will have to wait until OCTOBER when I know that a 450 degree oven won’t push the internal temperature of my house over the 90 degree mark.
Huh! I was introduced to dutch baby pancakes at a pancake restaurant in Scottsdale, AZ last summer. I had never heard of them, and have never seen one since, until now. Thanks for the fun reminder!
Caterwauling… sigh. We just don’t use that word enough …
But I digress.
I LOVE Dutch Baby pancakes. I also love Sow’s Ear pancakes … the same, only different. It’s bringing a tear to my eye just thinking about them … they’re just so tasty. And really, is there anything better than having pancakes for dinner? I think not my friend!
Oh, you’re so right! Dutch Babies are the ultimate easy comfort food. So much less work than pancakes, and just as delicious. And in the oven is the only way I make bacon anymore.
Ok, the teenage boy will be home from soccer tryouts in just a little bit – this looks like the perfect thing to feed him – yum!
YUM! I am dying for some now!!!
Yum! This looks great. Too bad I just served up cereal for my husband and I as dinner. Perhaps tomorrow night, since this has been a tiring week and I doubt I’ll muster up the motivation to do anything that takes a long time to prepare :-)
totally just emailed this recipe to my mom and asked her to make it for dessert tonight. let’s hope she feels like baking! haha
Jules, I just make this and it’s so simple and delish! I have a good supply of lemons from a neighbor and so I squeezed it then sugared it. Lemon makes it super yum. It is perfect for someone who finds pancakes too heavy. Trouble is, this recipe feeds ONE. You forgot to mention that.
Hope you got my reply to your email on advertising.
My family is gluten free, but I am going to try this recipe with our gluten free baking mix. I can’t wait.