Classic Dutch Baby—A Breakfast Showstopper
This recipe for an oven baked pancake composed of a simple batter of milk, egg and flour takes only moments to whisk together. It’s an old recipe dating back to the early 1900’s known as a German Pancake or Deutsch Pancake which led to it being called a Dutch Baby. It has never lost its “wow” factor and you’ll find many versions online as well as in NYT Cooking by Melissa Clark and from cooking stars as Ina Garten and The Food Network. Both mouth-watering Dutch Baby recipes I’m sharing are very similar to the many published online as well as by The Food Network and NYT Cooking----one with sautéed apple and another with cheese, herbs and ham.
In past years when I made this recipe it called for a blender to mix the batter; I would comply and pull the bulky equipment out from underneath the kitchen counter. NO longer. All one needs is a standard sized whisk which is perfect for whipping the eggs, milk and flour into a silky batter.
The batter, poured into a sizzling hot buttered pan and placed into a very hot oven, rises to an astonishingly beautiful and delicious puffed delicacy. As it takes its place at the table the tall billowy pancake with a crisp golden crown will raise eyebrows and definitely generate admiring “oohs and ahs.” The recipe is versatile and can be made up either with a sweet component or a savory one as mentioned above.
Tip: Before you get started have your mise en place set up and make sure you get your guests to the table before the oven buzzer goes off!
Dutch Baby with Caramelized Apple
Preheat Oven to 425°F and arrange oven rack to the lowest position.
Equipment: 9 or 10 inch non-stick fry pan.
1 large tart apple (Granny Smith, Braeburn, Cortland), peeled, cored and very thinly sliced.
1 lemon
3 large eggs, at room temperature
½ cup milk, whole or 2%
½ cup all purpose flour
½ teaspoon salt
1 teaspoon vanilla
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
4 tablespoons butter, unsalted
Toppings:
Powdered sugar
Freshly squeezed lemon juice
Maple Syrup
Applesauce
Make sure your oven has been turned on and is preheating: 425°F
Place one tablespoon of butter in the fry pan over medium high heat. When the butter is sizzling and begins to brown slightly add the apple slices; toss with one tablespoon of sugar and cinnamon until the apples begin to soften a bit and caramelize. Remove the pan from the heat and set aside while mixing the batter.
Measure the flour and salt in a medium to large bowl. In another bowl whisk eggs, milk, vanilla and the other tablespoon of sugar until they are combined. Add the milk and egg mixture to the bowl with the flour and continue to whisk thoroughly until there are no lumps visible.
Return the fry pan to the burner on medium high heat, and add remaining butter. Swirl the butter as it sizzles around the apples then pour the batter into the hot mixture. Carefully transfer the pan to the bottom shelf of the preheated oven. Set a timer for 15 minutes and check the pancake to see that it has risen and appears to be dark golden brown around the edges. Give it another 3-5 minutes to crisp a bit around the edges. Remove from oven and serve immediately with a light dusting of powdered sugar, a drizzle of fresh lemon juice, and hot maple syrup.
Dutch Baby with Cheese, Ham and Herbs
Preheat oven to 325°
Tip: Before you get started have your mise en place set up and make sure you get your guests to the table before the oven buzzer goes off!
¾ cup all-purpose flour plus 1 tablespoon
½ teaspoon kosher salt
6 large eggs, room temperature
2/3 cup whole milk (or 2%)
1 ½ -2 tablespoons finely chopped fresh herbs-chives, thyme, parsley
5 tablespoons unsalted butter, softened
3 tablespoons of finely grated parmesan or pecorino cheese
¼ cup shredded asiago, or other Italian cheese
3/4 cup cherry tomatoes, halved
4-5 medium stalks asparagus, trimmed and blanched
Preheat oven to 325°F and place oven rack in the lowest position. Measure out all ingredients (mise en place). Have your 10-inch non-stick fry pan on the stove top ready to go. (A fry pan with sloped sides works very well as does a cast iron pan.)
Melt 2 tablespoons of the butter in the fry pan over medium high heat on stovetop. When the butter begins to sizzle add the blanched asparagus and halved tomatoes. Swirl in the pan for about 5 minutes until the vegetables are slightly soft and have browned a little. Turn the heat to low and add the additional butter allowing it to melt.
Measure the flour and salt into a large bowl and mix briefly. Set aside. In a medium sized bowl whisk the eggs, milk and herbs together blending thoroughly. Add half of the cheese and mix, then add egg mixture to the bowl with the flour and whisk thoroughly to eliminate any lumps of flour.
Return to the stovetop, turn the heat up to medium high and when the butter is sizzling and has begun to brown after 3 or 4 minutes carefully pour the egg and flour batter into the pan and sprinkle the remaining cheese over the top. Immediately place the pan on the bottom shelf of the preheated oven.
Bake the Dutch Baby undisturbed for 20 minutes. Check briefly to make sure it has browned and leave in the oven for another 5 minutes to crisp up. Remove from the oven with a hot pad (don’t forget that pan handle is HOT!). Serve immediately alongside more freshly blanched asparagus or a tossed green salad.
