Dutch babies

While in Amsterdam a couple of weeks ago, we ordered Hazel a bacon pancake. What arrived was nothing shy of a breakfast miracle! One big, eggy pancake. Something between a crepe and what we know as a pancake in the US. It had tiny bits of chopped up bacon throughout.  

I’ve since learned this is called a Dutch baby. And it’s about the easiest breakfast you can make on a Saturday morning. For those of us who try not to eat too much sugar and flour, but still have children who request pancakes, this is a moderately good option. More eggs than your standard pancake, less flour, more fat (from the half and half), AND you don’t need maple syrup. Trust me, if Hazel chooses to skip the maple syrup, anyone can!

I’ve been hunting around for the best recipe. Smitten Kitchen (usually my first stop) has a gingerbread version in the Smitten Kitchen Cookbook, a chocolate version here, a buckwheat with salted caramel syrup version here, and a cherry almond version here, but my favorite so far is this one from Orangette.

If you get your timing right, you can cook bacon in the oven at the same time as your dutch baby, set the table with red raspberries (seriously, these with the lemon and powdered sugar on top of the pancake are a-mazing!), and drink a cup of coffee (or chase your toddler) while everything bakes. 

Cooking instructions:

Cook one batch in two 6-inch cast-iron skillets or a single 10- or 11-inch one. I made a double batch this morning and did both (mostly because I have two 6-inch and one 10-inch cast iron skillets). Serves 2.

For the pancakes:

6 Tbs unsalted butter
4 large eggs
½ cup all-purpose flour
½ cup half-and-half

For the topping:
Extra butter on the table for melting on top
Juice of 1 lemon
Powdered sugar

Preheat the oven to 425 degrees Fahrenheit. Divide the 6 Tbs butter between two 6-inch cast-iron skillets, and melt it over low heat.

In a blender*, whir together the eggs, flour, and half-and-half.

Pour the batter into the skillets over the melted butter. Slide the skillets into the oven, and bake for 25 minutes.

Remove the puffed pancakes from the oven, transfer them to a plate or shallow bowl, top with additional butter (if desired), squeeze on lemon juice, and dust with powdered sugar. Serve immediately.

Notes:
*I use a Cuisinart food processor