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Dutch Baby Pancake

on Monday, 11 February 2013. Posted in Magazine, Reader Recipes, Eat This Spring 2013

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.

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