Oregon Home | 67 Baby Dutch Baby Pancakes Serves 2 Ingredients: • 3 large eggs • 1/2 C all-purpose flour • 1/2 C milk • 1 T sugar • 1/2 t kosher salt • 3 T cold unsalted butter; cut each tablespoon into fourths to make 12 equally sized pieces To Serve: • 1 lemon, cut into wedges • Powdered sugar for dusting Preparation: Preheat the oven and muffin tin on the middle oven rack to 425◦ F. In a bowl, whisk together eggs, flour, milk, sugar, and salt. The batter will be a little lumpy and that’s OK. When the oven temperature has reached 425◦ F, remove the hot muffin tin from the oven and add a small square of butter into each muffin well. Swirl pan to melt butter. Pour batter into each well, about a third of the way full, dividing the batter equally. Return muffin tin to the oven and bake undisturbed for 15 minutes until puffed and edges are deep golden brown. Serving Suggestion: Unmold and serve immediately with lemon wedges and plenty of powdered sugar for spooning or dusting over. Note: This recipe can also be used to make one large Dutch Baby pancake. Preheat a seasoned cast-iron pan in the oven to 425◦ F and follow the same recipe and technique, but increase the butter to 4 tablespoons. Bake time may differ depending on the size of the pan. Bake until puffed and the sides are deeply golden brown.
RkJQdWJsaXNoZXIy MTcxMjMwNg==