My mom always had one or two cast iron pans that she used, so it was a given that when I got married, I asked for a few of my own cast iron pans. My favorite was a pancake griddle. Nothing like making pancakes or grilled cheese on a griddle, the end result is always something crisp and golden brown. I also have a full set of fry pans and a Dutch oven. Life can't get any better.
I love to research recipes. I start by finding several recipe's for the same thing. I make them individually and decide which one it is that turned out the best. Sometimes I even tweak them a little. Dutch Babies naturally peeked my interest for a couple of reasons. One they look like a dessert and two they are made with eggs and fruit.
Basic Dutch Baby Recipe (makes 2 servings)
Ingredients: 1/2 c all-purpose flour
1 tbsp. white sugar
1/8 tsp., salt
pinch of cinnamon
2-3 large eggs
1/2 cup milk
1/8 tsp. vanilla extract
1 tbsp. unsalted butter
Place shelf in the lower third of the oven. Preheat two 6-inch cast iron
skillets at 425F (or double the recipe and use a 12-inch skillet). If you don't
have a cast iron pan by all means you can use any oven proof dish.
- Stir together dry ingredients (flour, sugar, salt, cinnamon) in a medium
- Whisk together wet ingredients (eggs, milk, vanilla) in a measuring cup.
- Pour wet ingredients into dry ingredients and blend (I use a stick blender)
until no dry pockets remain.
- Split the butter between the preheated skillets, and let melt for ~1 minute
in the oven. Swirl the skillets to distribute butter.
- Pour half of the batter into each skillet and bake for 20-25 minutes. Watch
through the oven door as the pancakes puff up majestically!
- Remove skillets from oven, transfer pancakes to plates, and serve
immediately, sprinkled with powdered sugar and your favorite fruit topping,
topped off with a dollop of whip cream.
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