Sunday, January 09, 2011
Weekend breakfasts are meant to be leisurely. They are the time when you can sit down with your loved ones and talk until your coffee runs cold. After my food experience this previous week, I decided that Saturday morning's breakfast called for something delicious, something not quite nutritious but something that would add a bit of pep to my soul.
I found a blog entry for that claimed to be the best Dutch Baby Pancake recipe ever on Food52.com
I decided to try it out. The story behind the pancake was delightful and the recipe was dead simple. You mix a batter of flour, milk, eggs, and nutmeg and then pour it into a hot skillet filled with butter before baking the dish in the oven.
Your simple efforts are rewarded when you open the oven door to a poufy, toasted concoction of delight. Sprinkle some powered sugar and lemon juice on the Dutch Baby and your loved ones are sure to cheer. I added homemade preserves on the side before presenting breakfast to Scott.
He couldn't stop talking about how good it was and then started asking me about the dish. I always know when I have a show stopping recipe in the house because Scott, who has no culinary inclinations, will start asking me about how the dish was made. I suspect this dish will be enjoyed in our house often.
Here's the entire recipe in case the link doesn't work:
1966: David Eyre’s Pancake
Serves 2 to 4
1/3 cup all-purpose flour
1/2 cup whole milk
2 eggs, lightly beaten
Pinch of nutmeg
4 tablespoons (one half stick) of unsalted butter
2 tablespoons confectioners’ sugar
Juice of half a lemon
1. Heat oven to 425 degrees. Combine the flour, milk, eggs, and nutmeg in a bowl. Beat lightly. Leave the batter a little lumpy.
2. Melt the butter in a 12-inch skillet with a heatproof handle. When it is very hot, pour in the batter. Bake for 15 to 20 minutes, until the pancake is golden brown.
3. Sprinkle with the sugar and return briefly to the oven. Sprinkle with lemon juice, and serve with jelly, jam, or marmalade.
Footnote: April 10, 1966: “Pancake Nonpareil” by Craig Claiborne. Recipe adapted from David Eyre.