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: