I’m such a fan of the Dutch baby. We’ve always called it a puffed pancake – an eggy batter that puffs up all dramatically in the oven, like a Yorkshire pudding. It’s been too hot to have the oven on lately, and one day when it poured rain and the temperature dropped below 20, I cranked on the oven and used a half bowl of withering cherries as an excuse to make one.
You can do a lot of things with a Dutch baby, but in basic terms you can bake the fruit into it, or put it into the bowl-shaped pancake after. Putting the fruit into the bottom of the pan first creates little pockets and holes where the fruit has steamed through; the edge still domes impressively, and the bottom is all lumpy with fruit. I have a few cast iron skillets, and this is a smaller one I tend to use when it’s just for two or three – I use a ratio of 2 eggs, 1/2 cup milk and 1/2 cup flour for this size, and 3 eggs, 3/4 cup milk and 3/4 cup flour when I use my larger 9 or 10 inch skillets. Everything else stays the same – and to be honest, I never measure my fruit, or the butter and oil I cook it with.
Keep Reading »