Friday, May 6, 2011
If you ask me a, a dutch pancake is a real breakfast show stopper. It's dead easy to make, you probably already have all of the ingredients and it contains enough butter to make it undeniably delicious. All you have to do is put together a simple eggy batter, toss it into a hot cast iron skillet, slip it into the oven and wait. Then twenty minutes later you pull out a golden souffle that has risen to curl over the sides of the pan making it a perfect vessel for a knob of butter and a sprinkling of sugar or a pile of fresh fruit if that's your style. Maybe you could make one for your mom this weekend and serve it to her on a fancy tray? Maybe someone could make one for my mom in Seattle, I'm looking at you brother. Go ahead and make her some bacon on the side too, it's mother's day.
1/2 c flour
1/2 c milk
Fresh Lemon Juice
AND/OR Fruit Preserves or Maple Syrup
Preheat your oven to 425 and get out a 10'' cast iron skillet.
1. In a blender, or with an immersion blender, mix the flour, sugar, salt milk and eggs.
2. Melt the butter in the cast iron and then pour the batter mixture in.
3. Bake for 20-25 min until the pancake is puffy and golden. It will fall shortly after you remove it from the oven, that's okay!
4. Remove from the pan onto a platter and dress it up with a little more butter and a sprinkling of powdered sugar and fresh lemon juice.