Blue Sky Farm

My blogging posts and photos are part of me . I think of this as a scrapbook of my life. The names have not been changed.. they are real people who have crossed my path along my journey. Some I know intimately, my family and friends. If their names are mentioned it's a sure sign they are special to me and I love them dearly...come along see for yourself, perhaps you know some of them too..

January 25, 2009

Favorite Breakfast on Sunday Morning

Scrumptiously Delicious..









Bring this spectacular breakfast or brunch dish to the table as soon as it comes out of the oven for a lot of oohs and aahs. The Dutch Baby or A German Pancake is a cross between a soufflé and an omelet - it is a light, airy pancake with sides.

Makes 2 to 4 servings.

3 eggs, room temperature
1/2 cup milk, room temperature
1/2 cup sifted bread flour or all-purpose flour**Bread flour is a high-protein flour. The high protein helps the pancake rise. All-purpose flour may be substituted but the results won't be as spectacular
1/8 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
7 teaspoons butter
Freshly squeezed lemon Powdered or confectioners sugar

Preheat oven to 450 degrees F, (It is very important that you preheat your oven.) Place oven rack on the middle rack of your oven. Place a large, heavy ovenproof frying pan or a cast Iron skillet (I like to use 2 of my 6-inch cast-iron skillets), in the oven until hot and sizzling. While pans are heating, prepare your batter.

Use a shallow pan, not more than 3 inches deep (pie pans, cast-iron skillets, oven-proof fry pans, baking dishes, paella pans). Like I said before, I prefer using a cast-iron skillets because it acts as a heat reservoir, retaining the heat and distributing it evenly.
In a large bowl, beat the eggs until light and frothy; add milk, flour, vanilla extract, and cinnamon; beat for 5 minutes more. The batter will be thin, but very smooth and creamy.
Using a pot holder, remove the hot skillet from the oven; add the butter; tilting the pan to melt the butter and coat the skillet. Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven.
Bake approximately 20 to 25 minutes or until puffed and golden brown (bake until the pancake puffs up around the edges - it may puff irregularly in the center).
Remove from oven and serve immediately. Either bring the pancake to the table in its pan or slide it onto a serving plate. Once out of the oven, the pancake will begin to deflate. For a classic German Pancake/Dutch Baby, sprinkle with freshly squeezed lemon juice, and dust the top with powdered sugar. OR Top with your favorite topping and serve immediately.

5 comments:

electricdunce said...

Thanks for posting this, they look beautiful and delicious. I've always wondered what Dutch babies were!

Karin (electricdunce)

Berte said...

Thanks for the recipe and great pictures. I love having something new to try. It sounds scrumptous.

Carol............. said...

I've seen this recipe many times but never tried it....looks good...warm apple pie filling on top sounds REALLY good or cherry, or blueberry or....!

Shawnee said...

This is my daughter's favorite breakfast and EXACTLY how I make it! How fun!!!

Shawnee
PS - I can't enter your giveaway on your other blog. =(

Emily said...

I just found your site via MJF. Wow - you have a some great stuff on here. I am especially excited about this recipe - I live German pancakes!!

love, emily

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