Dutch Baby Pancake
by Stacy Howell of James Island
Who does not love pancakes? For the pancake purist out there, here is a recipe you must try. A Dutch Baby, aka German Pancake or Bismarck or Dutch Puff is a pancake that is baked in a single sizzling-hot skillet. If you live here in Charleston and you do not own a cast-iron, shame on you! The sides of the Dutch Baby will rise above the edges of the pan and create a delicious puffy crust with a tender middle. The addition of seasonal fruit or cinnamon make this adult pancake a perfect breakfast for kids or adults.
4 large eggs
1 cup whole milk
1 cup all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon finely grated fresh lemon zest
1/4 teaspoon salt
2 tablespoons unsalted butter
1 cup blueberries, raspberries or other seasonal fruit plus more for topping.
Confectioners’ sugar, for sprinkling. For a savory version omit sugar and lemon peel and add fresh herbs and any of the following: bacon, sausage, grated cheese, onions, mushrooms, grated zuccini
1.Preheat oven to 400 degrees.
2.Blend together eggs, milk, flour, granulated sugar, lemon zest, and salt in a blender.
3. Heat medium cast-iron skillet over high heat. Add butter, and melt. Scatter with berries.
4.Bake until puffed and cooked through and tops are set, 18-20 minutes.
5.Top with berries, and sprinkle with confectioners’ sugar. Serve immediately.
This recipe works well with what is in season at the time.