Lately, le bf and I have been falling asleep to his Tivo’d episodes of America’s Test Kitchen and Cook’s Country. The bow-tied host, Christopher Kimball, is so cheesy I can’t watch him without eating crackers, but I’ll take a food nerd’s tips over a food snob’s any day (or night).
One of the shows happened to be about breakfast. (Suddenly, we were wide awake.) The test cooks made a light and lemony, extra puffy and crispy Dutch baby pancake that looked so good, we just had to have it for breakfast the next morning.
I used Martha’s recipe because it’s simpler and for a 10” skillet, but followed the test kitchen’s advice to make it perfect.
Dutch Baby Pancake
(adapted from Martha Stewart and Cook’s Country)
Makes one 10” pancake, 4-6 servings.
oil for the pan
2 TB melted butter
3/4 c. milk (1 or 2%)
3/4 c. flour
1 TB sugar
1/4 tsp. salt
1/4 a lemon
Preheat oven to 425ºF. Brush a 10” cast iron skillet (or other ovensafe pan) with oil. (This makes the pancake crisp more.) Heat the pan in the oven for 10 minutes. (This makes it puff more.) Make the batter in the meantime.
Whisk eggs, milk, and melted butter together. In a separate bowl, mix flour, sugar, and salt together. Pour in about a third of the egg mixture, whisk until smooth. Whisk in the rest.
Open the oven, pull out the rack the skillet is on, and carefully pour in the batter. Bake for 20 minutes, until golden brown and super puffy. Give it a squeeze of lemon, a dusting of powdered sugar. Slice and serve immediately.
Photo cred: le bf