One of the gifts I received for Christmas was a cast iron skillet. I've been wanting one for a while so it was very exciting to receive it! Only problem? I wasn't sure exactly what I should make in it. I had some basic ideas, but I knew I wasn't familiar with the broad range of uses it had. So, I started browsing some cookbooks on Amazon and found The Cast Iron Skillet Cookbook, which had great reviews and looked like a good overview for me. Luckily, my library had the book and I was able to borrow it recently.
I knew I wanted to start with something basic and this recipe for a Dutch baby couldn't be more simple. It only has 4 ingredients and comes together in seconds. I've never seen or tried a Dutch baby though, which made this interesting. I didn't know what it should look like or taste like when it was finished. I followed the directions and took it out of the oven when it looked golden and had puffed up. It deflated almost immediately but based on some quick internet searches, that appears to be normal. The recipe clarifies the butter before drizzling it over the pancake, but I probably wouldn't bother with that step when I make this again. I made this on the morning of Valentine's Day and we enjoyed it quite a bit! I'm not sure I like it more than traditional pancakes or french toast, but it's such an easy recipe to throw together that I know we'll make it again.
Dutch Baby
from The Cast Iron Skillet Cookbook by Sharon Kramis & Julie Kramis Hearne
2 tablespoons butter
4 extra large eggs
1/2 cup all-purpose flour
1/2 cup milk
Topping
3 tablespoons butter
juice of 1 lemon
1/2 cup powdered sugar
Preheat oven to 425 F.
Melt the butter in a 12-inch cast iron skillet over low heat. Mix the eggs, flour and milk in a blender on medium speed until just blended, 5 to 10 seconds. Pour the batter into the skillet with the melted butter.
Place the skillet in the oven and bake until the top puffs up and is lightly golden, about 25 minutes.
To clarify the butter for the topping, melt it over low heat in a small saucepan. Skim off and discard the foam. Remove from the heat and let stand until the solids settle, about 5 minutes. Pour through a strainer into a glass measuring cup.
When the Dutch baby is done, drizzle the clarified butter over the top, then sprinkle with the lemon juice and dust with the powdered sugar. Cut into six wedges and serve immediately.
7 comments:
I've made that in the oven before. But yours looks so much nicer in the cast iron skillet!
I love making dutch baby, especially with fruit on top!
Yum! I've made this before and I love it for how easy it is to put together! I sometimes serve mine with ice cream on top (minus the drizzle of butter, lemon juice and powdered sugar).
Fruit and ice cream on top both sound like delicious modifications! In fact, maybe I'll make it this weekend with mint chocolate chip ice cream and strawberries. That's my current favorite fruit and ice cream combo!
I love cooking in cast iron! That book is great and will also give you good tips on how to care for and season your pan which is so important. My favorite use for my skillet is corn bread. Pre heat the pan in the oven as it heats up, add a bit of oil and then pour the batter into the piping hot pan. I bet it will be the best corn bread you have ever made. The Dutch Baby looks great!
Thanks for the tip Carol! Cornbread is definitely on my list of things to try soon. I've heard so many raves about cornbread made in cast iron skillets!
Yum!!!
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