America is probably riddled with pancake houses! What American doesn't appreciate cake of the pan variety?! We have hundreds of choices when it comes to pancakes, buckwheat, sourdough, cornmeal, chocolate chip, blueberry...... DUTCH BABY!!
I have this lovely friend Arnica, that I have been friends with since High School. Back in our school days, I used to spend the night at her house all the time and her fun, lovely, hippy mother would cook us dutch babies for breakfast. That light puffed up doughy delight has been one of my all time favorite breakfasts ever since then! A dutch baby is considered a German pancake, and its similar to a souffle or maybe a little like a popover?...... actually its a little like nothing you've ever had! Its a simple batter that is poured into a cast iron pan and baked in the oven. While baking it will puff up to ENORMOUS proportion. It loses a little of its puff once it comes out, but it still keeps that airy fluffy texture. It can be served numerous ways, with fruit and syrup, powdered sugar or simple butter and lemon juice.
When I first moved here to Seattle, the Original Pancake House was one of the first places I visited. When you move to a new place, sometimes you just have to cling to the little things that you feel familiar and at home with. A pancake house was just the ticket, and I could hardly miss the neon sign on top of the building of an actual chef flipping pancakes. Yes, the pancakes actually flip! On my first visit there I was so extremely happy to see dutch babies flying out the kitchen to all the tables around me! WoooHooo... JACKPOT! These dutch babies are nothing to scoff at either. They are big enough to feed an army and they are filled with tons of roasted apples. YUM!
Oh, I'll just stop talking and let you look at the pictures!
Now you need a recipe right?!
Well here ya go!
~ Ingredients ~
1/2 cup milk
1/2 cup sifted all-purpose flour
1 pinch ground nutmeg
1 pinch salt
2 Tbs. butter
2 Tbs. confectioners' sugar for dusting
~ Directions ~
- Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C).
- In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt.
- Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.