Dutch Babies! (no, not the actual infants but edible things)
I stumbled across a recipe today for Dutch Baby Pancakes. They aren't really pancakes but more like a crepe or popover in consistency. You make them in a cast iron skillet, actually pretty easy. But I did learn a couple things making it today.
1) 6 tablespoons of butter was kind of a bit much. I made it with about 5 tblsp of butter.
2) When you put said butter into the heated skillet then make sure you have a fan going or the doors all open. Cold butter + hot skillet = smoke! On the + side, my fire alarm definitely works, no need to test it!
3) When you do put the skillet into the oven to heat, make sure it's at least on the middle shelf with no shelf above it, and possibly on a shelf a bit lower. Mine rose quite a bit.
3) I used some raw & some muscado sugar but it didn't really melt. Next time I'll try some caster (fine) sugar. We also put a tiny bit of apple syrup on it (especially the part that didn't have any sugar because it was a vertical surface!), which made a nice sweet-sour taste contrast.
I also used lime zest as we've got a lime tree & that worked well for us. I can imagine lemon also working. This would be a nice thing to have for breakfast, with a salad for lunch or with some steak or chicken for dinner. You don't have to add the sugar, I think a sprinkle of salt & herbs or a drizzle of flavoured oil or even some mint & cucumber in yoghurt or sour cream would be nice.
Some pictures of the one I made (PS-- that is a 10 1/2" skillet & it poofed about 2" or 5cm over the rim!)
Here is the sugar-zest mix
Rising in the pan & oven:
Cooked, top view:
Cooked, side view:
Finished & ready to eat, with a fork for scale. I cut it in wedges like a pizza or cake & we each had 1 1/2 pieces. I have a piece set aside for breakfast at work tomorrow.
More comment(s) at Red_trillium's Dreamwidth journal. Come join the conversation! You can comment there using OpenID or ask me for an invite to create your own account.
1) 6 tablespoons of butter was kind of a bit much. I made it with about 5 tblsp of butter.
2) When you put said butter into the heated skillet then make sure you have a fan going or the doors all open. Cold butter + hot skillet = smoke! On the + side, my fire alarm definitely works, no need to test it!
3) When you do put the skillet into the oven to heat, make sure it's at least on the middle shelf with no shelf above it, and possibly on a shelf a bit lower. Mine rose quite a bit.
3) I used some raw & some muscado sugar but it didn't really melt. Next time I'll try some caster (fine) sugar. We also put a tiny bit of apple syrup on it (especially the part that didn't have any sugar because it was a vertical surface!), which made a nice sweet-sour taste contrast.
I also used lime zest as we've got a lime tree & that worked well for us. I can imagine lemon also working. This would be a nice thing to have for breakfast, with a salad for lunch or with some steak or chicken for dinner. You don't have to add the sugar, I think a sprinkle of salt & herbs or a drizzle of flavoured oil or even some mint & cucumber in yoghurt or sour cream would be nice.
Some pictures of the one I made (PS-- that is a 10 1/2" skillet & it poofed about 2" or 5cm over the rim!)
Here is the sugar-zest mix
Rising in the pan & oven:
Cooked, top view:
Cooked, side view:
Finished & ready to eat, with a fork for scale. I cut it in wedges like a pizza or cake & we each had 1 1/2 pieces. I have a piece set aside for breakfast at work tomorrow.
More comment(s) at Red_trillium's Dreamwidth journal. Come join the conversation! You can comment there using OpenID or ask me for an invite to create your own account.