Want to try something new for breakfast this weekend? How about this Dutch baby pancake from the new Smitten Kitchen cookbook? The original recipe was for a gingerbread spiced version, but we made ours plain for the kids. Robert was the chef on this one, and it was a huge hit!
DUTCH BABY PANCAKE
Yield: Serves 2-3
Ingredients:
2
large eggs
1
Tablespoon packed brown sugar
⅓ cup all-purpose flour
¼
teaspoon ground cinnamon
⅛
teaspoon kosher salt
⅓ cup whole milk
2
Tablespoons unsalted butter
Powdered
sugar and maple syrup, for serving
Instructions:
Preheat oven to 400°F.
Place the eggs in a blender and blend until smooth
and pale in color. Add the brown sugar, flour, cinnamon, salt and milk- blend
until smooth.
Melt the butter in a 9-inch ovenproof skillet
over high heat, swirling it up the sides to evenly coat the pan. Pour the
batter into the skillet and transfer to the oven. Bake for 15 to 20 minutes,
until the pancake is puffed up. Remove from the oven, dust with powdered sugar
and drizzle with maple syrup.
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