Delicious Dutch Babies
Although I’ve been cooking quite regularly, I haven’t gotten around to sharing a recipe in a while. I thought I’d change things up today and share a recipe for a delicious breakfast (or dessert) treat.
I had never heard of a Dutch baby before my coworker shared a yummy recipe with me. Contrary to my first impression, a Dutch baby is not an infant from the Netherlands (har har), but it is a sweet German pancake, made of butter, flower, sugar, and milk. It’s definitely not something a doctor would condone eating regularly. But, boy oh boy, is it tasty. And, it’s super duper easy to make. If you want to try a super simple impressive breakfast, a Dutch baby is the way to go.
Ingredients: Milk, butter, eggs, sugar, flour, and powdered sugar (and a squeeze of lemon, not pictured)
Step 1: Preheat the oven to 425. Whisk together flour, eggs, milk, and sugar.
Step 2: Melt half a stick of butter in a cast iron/oven proof pan. While butter is heating, do 1000 push-ups and run five miles.
Step 3: Pour the egg/flour/milk mixture into the cast iron skillet and let it cook for one minute without stirring.
Step 4: Place the skillet in the oven and let the pancake cook until it puffs up, 12-15 minutes.
Here’s what the pancake looks like through the oven window as it’s rising.
Puffy! I thought it was going to jump right out of the skillet.
But once I took it out, it started to deflate immediately. So, I served it right away.
Step 5: Sprinkle some powdered sugar on the pancake and add a squeeze of lemon juice (to cut the sugar a bit)
Eat and enjoy! And then go to the gym for two hours. 
Dutch Baby (makes one – 10inch cake: serves 2 to 4 people)
Ingredients:
½ cup milk
½ cup all-purpose flour
¼ cup sugar
2 large eggs, at room temperature
4 Tbsp (½ stick) unsalted butter
Method:
1. Preheat oven to 425°F.
2. Whisk together milk, flour, sugar, and eggs until smooth.
3. Melt in a 10-inch ovenproof skillet (cast iron is ideal) over medium heat – 4 Tbsp ( ½ stick) unsalted butter.
4. Tilt pan so that the butter coats the sides of the pan.
5. Pour egg mixture into the skillet and let it cook, without stirring for 1 minute.
6. Place skillet in oven and bake until pancake is puffed and golden – 12 to 15 minutes.
7. Serve immediately, for the pancake loses its puffs, and therefore its drama, almost immediately.
Note: Serve this straight from the oven with a dust of powered sugar (aka confectioner’s sugar), a spoonful of the best fruit preserves, or simply some fresh squeezed lemon on top.
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French Toast, Oooh La La
I’m going to take a break from stamping today to share a recent recipe success I had. I was dying for a good French toast recipe for ages. My coworker gave me a tip to use cream and brioche instead of regular bread and plain eggs. Since the brioche loaf is full of buttery goodness, it tastes extra rich with the butter and egg mixture. Well, I tried it and I have only one thing to say: Best. French Toast. Ever. And it’s super easy to make. The whole process literally takes 10 minutes. Try it and impress your loved ones.
Ingredients: For four pieces of French toast, I used four slices of brioche one cup of milk (use cream if you have it. I didn’t), a splash of vanilla, three eggs, a dash of cinnamon, a tablespoon of brandy, and butter for cooking.
Whisk up all the wet ingredients in a shallow bowl.
Meanwhile, heat a nonstick pan on med/high. The butter should melt and sizzle, but not brown. If the butter browns immediately, the pan is too hot.
Dip the brioche in the egg mixture, wait five seconds, and flip.
Immediately transfer the egg covered bread onto the heated pan and fry.
Flip and cook the other side. Mmmmm. Soooo…. Gooood…
Add a touch of powdered sugar and serve with fruit, syrup, butter, or whatever you like. Yummy!
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