I may have mentioned this once before (or maybe not) but in our house, S is the official breakfast chef. On the weekends he is usually up before I am, rifling the pages of his many breakfast cookbooks and searching the pantry and fridge for breakfast supplies. Before he starts cooking he puts Steal Away by Charlie Haden on the stereo (I know I have told you that before) and the mellow tunes and fragrant smells usually draw me out of bed, ready to eat.
Lately, he’s been even more enthusiastic than usual, excited to put our new stove top and oven through their paces.
This morning he settled on a recipe from one of his favorite breakfast books, The Big Book of Breakfast: Serious Comfort Food for Any Time of the Day, for a Dutch Baby pancake.
That’s one of those airy, puffy baked pancakes that you make in the oven and serve topped with fruit (or whatever else sounds good at the time).
Dutch Baby (German Pancake)
(from The Big Book of Breakfast by Maryana Vollstedt)
3 large eggs
½ cup all purpose flour
½ cup milk
½ teaspoon salt
2 tablespoons unsalted butter
Preheat oven to 400 degrees F. In a medium bowl, whisk eggs. Add flour slowly and whisk until blended. Whisk in milk and salt.
In a large oven proof skillet (a black cast iron skillet works well; today S used a big, deep Dutch oven) over medium heat, melt butter. Pour batter into skillet and place the skillet in the oven.
Bake until the pancake is lightly browned and puffed, about 20 minutes.
Remove from oven. Loosen edges with a knife and turn out onto a plate.
Serve immediately, sprinkled with powdered sugar, topped with fruit and drizzled with maple syrup. Or whatever other toppings you like!
Even if you’re not a practiced breakfast maker, I recommend this recipe. It’s easy, tasty and looks lovely on the plate, too!