So – I’m on holiday. On vacation. Not working and not on any schedule.  After sleeping 14 hours last evening, I got up and saw a post on Facebook about popovers.  Lovely, gorgeous popovers.  I wanted them but, alas, no popover tins.  So the next best thing was a dutch baby – or puffed pancake.  While I was looking for a recipe, I stumbled on the The Weathered Grey Table and an interesting post about the origins of all things Yorkshire pudding.  Evidently the term “dutch baby” was made up by a cafe owner in Seattle in the early 1900s and came into public domain use in the late 1950s.  Give it a read, it’s pretty interesting.  But on to the recipe…..

Here’s the one I followed: Dutch Baby with Lemon and Sugar .  Rather simple but with a few caveats.  Make sure the oven is preheated to 450 degrees.  Preheat with the cast iron skillet inside the oven.  Use a cast iron skillet or the dutch baby might burn on the bottom before the top is cooked.  Make sure that your eggs are room temperature.  Tip:  put them in some warm (not hot) water for a bit until they warm up from refrigeration.  Also, your milk must be room temperature AND whip those eggs into a pale frothy masterpiece before adding any of the other ingredients.  So, there you have it.  Here are a couple more photos.  If you try it, I’d love to hear how it works out.

Before the lemon sugar and the powdered sugar dusting: