baby-in-pan

And here we are at the end of my Week of Breakfasts. For today I decided on a Dutch Baby. The name creeps me out, but I’ve heard they are really good, so I gave it a go.

To make a dutch baby you shoudl get:

3/4 cup all purpose flour

1 tablespoon sugar

1/2 teaspoon salt

4 large eggs

2/3 cup whole milk

2 tablespoons unsalted butter, melted

confectioner’s sugar

lemon wedges

Prepare:

Preheat the oven to 450F and generously grease a 10 inch oven-proof skillet.

Whisk the dry ingredients together in a medium bowl, add the eggs and milk and whisk until combined. Pour in the belted butter and stir into the mix. Pour the batter into the skillet and bake for 15- 18 minutes. The dish is ready when it is really puffed and golden in color. Cut into wedges and serve immediately, dusted with the sugar. Squeeze some lemon juice over and if you like, have some preserves on the side.

baby-w-lemon

This has by far been the easiest project of the week. It takes less than 30 minutes to prepare and tastes incredible. A mix between a pancake and a clafouti I’d say. The texture is lightly custard-like and the lemon juice adds a nice tang. For something impressive looking but really simple to kick off the weekend, this is just the ticket. Can’t wait to make it again. Maybe next time I’ll add a little bit of chopped chocolate into the mix.

This recipe is from A Real American Breakfast by Cheryl Alters Jamison and Bil Jamison. It yields enough to serve 4 people.

baby-with-preserve