Oven Baked Pancake (Dutch Baby or David Eyre's Pancake) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From The Essential New York Times Cookbook ; this recipe is David Eyre's, adapted by Craig Clairborne in 1966. The best and simplest version of this classic breakfast, with a drizzle of lemon juice and powdered sugar to finish. Ingredients:
1/3 cup all-purpose flour |
1/2 cup whole milk |
2 eggs, lightly beaten |
1 pinch nutmeg |
1 pinch salt |
4 tablespoons unsalted butter (one half stick) |
2 tablespoons confectioners' sugar |
1/2 lemon, juiced |
Directions:
1. Heat oven to 425 degrees. Combine the flour, milk, eggs, and nutmeg in a bowl. Beat lightly. Leave the batter a little lumpy as overbeating will make the pancake tough.
2. Melt the butter in a 12-inch cast iron or other ovenproof skillet with a heatproof handle. When it is very hot and slightly browned, pour in the batter. Bake for 15 to 20 minutes, until the pancake is golden brown.
3. 4. Sprinkle with the sugar and return briefly to the oven. Sprinkle with lemon juice, and serve. My kids like the sugar and lemon juice stirred together like a kind of glaze drizzled onto the pancake, which is how I remember having crepes from the crepe stands in Paris - Additionally can be served with jelly, jam, or marmalade.
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