Dutch Baby a.k.a. “Puffed Pancake”
Ingredients: 4 eggs
1 cup flour
I cup milk
Freshly grated nutmeg
Pre-heat the oven to 425. As it preheats, take a glass baking dish or pie plate, add a dusting of nutmeg, and a good helping of butter (2-4 tablespoons). Put the dish in the warming oven to melt the butter and warm the dish.
Meanwhile, blend the eggs for a minute or so, until they get pale and frothy. While the blender is still going, slowly add the milk, then the flour. Blend well.
Carefully remove the hot pan from the oven and quickly pour in the eggs mixture (the melted butter will move throughout the mixture, and some will pool on top - this is okay). Bake for 20-25 minutes, until puffy and golden (try to avoid opening the oven while baking). Slice, and serve with a variety of topping - maple syrup, berries, or simply lemom juice with some powdered sugar are all good choices. I recently tried a version that sprinkled slivered almonds into the batter right before it went into the oven, and topped the finished product with jam. The almonds added an unexpected crunch to the dish that was very yummy. I used an apricot/peach jam, which kind of melted when I spread it on the hot pancake -- really yummy!
Note: this recipe is easy to portion depending on how much you need. 1 egg = ¼ cup each of milk and flour.
Other info: This dish is vegetarian, but not vegan. It can easily be made with all local products (milk, butter, and eggs from a local farm, King Arthur flour, and, of course, VT Maple Syrup).
This dish is adapted from a recipe in Molly Wizenberg, author of A Homemade Life and the Oranegtte blog. My mom and I love to make Dutch Babies, and sometimes I make one for dinner two (or even three) times in one week. It's funny, because even though we now live 2,000 miles apart, we'll often talk in the evening to discover that we both made a Dutch Baby for dinner that night!