It's such a luxury to sit down to homemade pancakes or fluffy scrambled eggs when your kid(s) are school age and weekends are chockful of schlepping to this field or that practice. Honestly, I don't know how all y'all do it with more than one offspring in 10 activities every freaking day of the week. God bless.
These days, I do cherish an action-free Saturday when I can rock out an amazing breakfast spread. On Sundays, this momma works. So, if a fancy schmancy brunch is happening here chances are it is a Saturday.
This Dutch Baby Pancake - aka the Gigantic Fluffy Pancake (that's what me and my little guy call it) - is a total win. The recipe is from "Cravings" by Chrissy Teigen. If you like to read cookbooks like novels (cover to cover), buy this book. It's hysterical. And most of the recipes I've made have rocked. (I wasn't a fan of the mushroom soup. It was the texture. Sorry, Chrissy.)
The Dutch Baby, though. Baby, this one is a keeper. You mix it all up in the blender. It's cooked in one pan. Popped in the oven. Meanwhile, you can down your coffee while it cooks up and you try to interact with people before noon. Eek. (My night owl habits will never die despite trying to act like a responsible bright-eyed and bushy-tailed momma. Deal with it.)
When you unveil the cooked Dutch Baby from the oven, it is a like a magnificent disformed thang of delicious beauty.
The visual and the smell are astounding. For reals. It will deflate slightly upon cooling.
You can serve this dish with a bunch of fruit. Whipped cream and syrup are fab too. We like it with powdered sugar and strawberries. Really, whatever floats your boat!
Here ya go:
Dutch Baby Pancake
From "Cravings"
By Chrissy Teigen
Serves 4
1 cup all-purpose flour, sifted
4 large eggs
1 cup whole milk, at room temperature
1/2 tsp. kosher salt
4 Tbsp. (1/2 stick) butter melted, plus softened butter for serving
Pancake syrup
Powdered sugar, for dusting
Preheat the oven to 475 degrees Fahrenheit.
In a blender, combine the flour, eggs, milk, salt and 2 tablespoons of the melted butter and blend until smooth with no lumps, 20 to 30 seconds.
In a 10-inch cast-iron skillet, heat the remaining 2 tablespoons melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the outside of the pancake is puffed and a deep golden color (it will puff up in a bit of a crazy, disorganized way, so don't worry), 17 to 18 minutes.
Remove from the oven, slather with the softened butter and cut into quarters. Pour syrup over the pancake slices and dust with powdered sugar.
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