Rita's Sew Fun: Dutch Baby Oven Pancake

Friday, August 13, 2010

Dutch Baby Oven Pancake

Just in case you are having trouble finding a popover pan (I've been hearing that a lot) -- I've got Plan B for you.

I recently discovered that using a plain old iron skillet -- the very same recipe for popovers makes a delicious DUTCH BABY pancake.

Preheat the oven to 425. Put the skillet in the hot oven with 2 TBL butter for 5 min. to preheat. Pour the batter into the skillet and bake for 20-25 minutes until golden and PUFFY..

Serve hot with real butter and maple syrup.

We are talking a serious mouthful of delicious, people...

Mary Mulari likes to accompany her Dutch Baby pancake with a fresh apple, browned in butter & sugar....yummo!!

2 comments:

LauraAugust 13, 2010 at 7:14 PM
A spritzing of lemon juice and some powdered sugar is the way to go with dutch baby pancakes. That's how they serve them at The Original Pancake House.
Laura in Puyallup
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DEBRAAugust 28, 2010 at 8:31 PM
That looks wonderful! It's on my Sunday breakfast list! Where is that Maple Syrup from again? Thanks for the tip Rita
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King Arthur Popover Recipe

Preheat oven to 425 degrees... then preheat the Popover Pan...it needs to be screaming hot. Butter the sides generously -- right before you pour the batter.

4 eggs
1 1/3 c. milk
1 1/3 c. all purpose flour
1/2 tsp salt
3 tbl melted butter

Whisk eggs into milk. Make sure everything is room temp. Whisk in the flour & salt, add the melted butter at the end.

Pour thin batter into Popover pan (2/3 full) and bake for 30 minutes. DON'T OPEN THE DOOR.

When the popovers are done -- get them out of the pan ASAP and prick the top with a sharp knife to prevent collapse.

Serve with REAL BUTTER...that's mandatory. Homemade jam is optional...