Dutch Baby, Baby Dutch

First, I should explain that the proper name is Dutch Baby, but my mind wants to keep saying Baby Dutch. Anyway, the Dutch Baby is one big puffy pancake prepared in an iron skillet. If you don't want to stand at the stove and make cute little round pancakes, the Dutch Baby goes into a 10 inch iron skillet all at once to yield a big pancake.

I been wanting to make one, but never took the time and after looking at the Sunday magazine on Dec. 25 and noticing that there was a recipe in the CookSmart /USA Weekend section, I decided to give it a try. The recipe is compliments of Pam Anderson who notes that a Dutch Baby can be savory or sweet. I prepared the Sweet Dutch Baby.

Heat oven to 425 degrees after adjusting rack to a middle position in oven.
Recipe for Sweet Dutch Baby: 1 c whole milk, 4 large eggs, 2 tsps. vanilla extract, 1/4/tsp. salt (whisk all together in a medium bowl). Vigorously whisk in 1 c all-purpose flour (can let sit a few minutes and whisk again). Melt 2 Tbs. butter to the point of turning brown in an iron skillet and pour in the mixture when butter is brown. Bake in oven for 15 to 17 minutes and don't be alarmed if you see the pancake all puffy, that's normal.

Sprinkle 1Tb. sugar on top and turn on the Broiler for just a few seconds until golden.

While the pancake bakes, take out your favorite jam and measure out 1/4 c with 3 Tbs. water and warm in the microwave. Mix well and pour over pancake immediately; you can also top with dried or fresh fruit, powdered sugar and whip cream (like I did).

To me the Dutch Baby is more of a crepe and less of a pancake and a bit on the eggy side. You have to eat it immediately because it becomes less appealing as it cools off. I believe that the savory one would be good at any time of the day or night; its the same recipe except you add onions, ham and cheese and then bake. If you are watching the calories like I am, skip the ham and one half the cheese and add veggies for a new Savory Dutch Baby. Enjoy!