We love fresh baked goods for breakfast but I don’t love waking up early to make them. I also never seem to have the right ingredients on hand. I’ve been trying different breakfast recipes but haven’t hit on a good one until now.
I have read about Dutch babies and was excited to try them out. The recipe seemed simple enough (thanks to the geniuses at Cook’s Country!) And Dan loves popovers so he was excited about the prospect of a breakfast popover.
The Dutch baby took a little longer than I would like, about an hour from start to finish. But a lot of the time was taken pre-heating the oven and cooking the Dutch baby (I managed to wash all of the dishes in this time). I kept watching the Dutch baby rise in the oven, although I was prepared for it, I was surprised how quickly it deflated with I took it out. I took these pictures as fast as I could and you can see how flat it is!
When it was done we both decided that it is a repeat recipe. Instead of tasting like a pancake or waffle it took on the lemon flavor and tasted like lemon cake. I saw a recipe for a chocolate Dutch baby that I may need to try for Valentines day. Maybe even with some orange zest.
From Cook’s Country
- 2 Tablespoons oil
- 1 cup whole wheat pastry flour (or all-purpose, or whatever you have on hand)
- 1/4 cup cornstarch
- 2 teaspoons grated zest and 2 tablespoons juice from 1 lemon(reserve)
- 1 teaspoon salt
- 3 eggs
- 1 1/4 cups milk (we used 1% but cook’s country recommended skim)
- 1 Tablespoon butter, melted and cooled
- 1 teaspoon vanilla extract
- 3 Tablespoons powdered sugar
1. Preheat the oven to 450 degrees and move the oven rack to the middle of the oven.
2. Lightly coat the oven safe skillet to with oil, especially the sides.
3. Place the skillet in the oven for about 10 minutes or until oil is heated.
4. In a large bowl, combine the 1 c flour, 1/4 c cornstarch, 2 t lemon zest and 1 t salt.
5. In a separate medium bowl whisk the 3 eggs together for about a minute until frothy. Then whisk in the 1 1/4 c milk, 1 T butter and 1 t vanilla.
6. Whisk a third of the egg mixture into the flour mixture until it is smooth. Then slowly add the rest of the egg mixture and continue to whisk until is it smooth.
7. Pour the batter into the heated skillet until it is fluffy, brown and crisp. This took a little less than 20 minutes. Remove the skillet and set it on a wire cooling rack.
8. Spoon 2 t lemon juice and sprinkle and the 3 T powdered sugar over the Dutch baby. Cut into 4 or 8 pieces.
Nutritionals (Serves 4): Cals: 316, Fat: 11, Carb: 41, Fiber: 4, Protein: 10