Tuesday, August 2, 2011
Nothing looks prettier on the breakfast table than a puffy Dutch Baby pancake with juicy strawberries sprinkled on top. I had four hungry teenagers to feed this morning and to be honest, the beautiful presentation was lost on them. This morning, I was more concerned about getting breakfast on the table quickly and efficiently and less concerned about how it looked. This pancake baked in the oven for 20 minutes, which left me plenty of time to set the table, cut up some fresh fruit and prepare the rest of the meal. Make sure that you serve this right out of the oven because it deflates quickly.
1 Tablespoon oil 1 teaspoon salt
1 cup flour 3 eggs
1/4 cup cornstarch 1 1/4 cups skim milk
2 teaspoons grated lemon zest 1 Tablespoon butter, melted
1 teaspoon vanilla 3 Tablespoons powdered sugar
Brush bottom and sides of a 12” skillet with oil. Put in 450 oven and heat until simmering. (10 min.) Combine flour, cornstarch, lemon zest and salt. Whisk eggs in separate bowl. Whisk together milk, butter and vanilla. Whisk into eggs. Slowly add flour mixture. Pour batter into heated skillet and bake 20 minutes. Slide Dutch baby onto a cutting board. Sprinkle with powdered sugar and fresh strawberries and serve immediately.
This is a great dish to serve at a brunch - your guests will be impressed with this tasty, puffy pancake.
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