(Ok, that title may bring horrible searchers to the site.)
Many ages ago I wrote about making a Dutch Baby, or oven pancake. It was a favorite sunday night supper at home, and I have frequently made them when we needed a quick and comforting dinner.
Last Thursday we were exhausted and kind of cold, so I thought a Dutch Baby would be a great food solution. Only once I had started did I remember that we were almost out of milk. I had half and half, so I was about to dilute that with water when Ben suggested I use up some of the buttermilk we had in the fridge. “Hmm,” I said. “Buttermilk sure has a different texture from real milk.” But what the heck, we gave it a try. First of all, the batter was very yellow, even yellower than the 5 eggs usually make it:
(I had let the butter brown a bit too much in the oven, oops!)
And lo and behold, the dutch baby just didn’t puff. Ok, it did a little bit, but it didn’t soar upwards like it normally does. As a reminder, here is a normal Dutch Baby (Tom’s finger for scale):
Here is the buttermilk Dutch Baby, even flatter since I forgot to shoot a picture until I’d cut it:
Be honest, though: Doesn’t that look pretty freaking tasty? It was; it tasted great, and the only difference I noticed was that it was denser than normal. God, I could eat that every day! I’ll use milk next time, though–I missed the puffy sides!
Dutch Baby, from memory
(Recipe from Mom, of course!)
1 cup milk
1 cup flour
1/3 cup butter
Preheat the oven to 425 and put the butter in a 9X13 pyrex dish. Put it in the oven to melt.
While the butter melts, crack the eggs into a blender and blend on high for 1 minutes. Gradually add the milk and blend briefly. Gradually add the flour and blend for 30 seconds.
Pour the batter into the melted butter (BE CAREFUL taking that pyrex out of the oven; it’s hot!) and bake for about 20-25 minutes, until it is enormously puffed up and nicely golden brown. Aim for photo 2, not photo 3. Serve hot with syrup or with powdered sugar and fruit. Yum!