Our family has a go-to breakfast joint called the Original Pancake House. And I don’t know about you but if your family is anything like mine, once we find an item on the menu we like, we stick to it. For as long as I could remember, my mother loves and had always ordered the dutch baby pancake before we all complained it took too long to come out, approximately 35-40 minutes!! And every time we go there to eat, she tries to order the dutch baby and with everyone objecting, she settles for the omelet. This time around, I left the restaurant determined to try and make one myself.
Cast iron pan in hand, I felt like Rapunzel ready to whack and attack anyone that came my way. Those things are no kidding solidly heavy. I did some research and found a recipe that was simple where I can make any adjustments that I wanted to. The recipe only called for a few ingredients so I don’t know why they cost so much in restaurants!! By the time the batter was ready, the oven and the pan had finished preheating. As soon as I poured the batter in, you could hear the heat of the pan and see the sides already start to bake. Twenty minutes later, (okay I guess that is why it took so long for it to come out,) you have this beautiful pancake and with each one, you never know where it will puff and poof!
I had raspberries on hand and so after the powder sugar dusting, I filled the inside with fresh berries and lemon juice. The balance between the tartness of the berries and lemon contrasting the sweetness of the sugar completely balanced each other out. So much harmony in one pan.
My mom approves of this recipe and so now, for a much cheaper cost and much less time spent waiting, our family can eat eat at the Pancake House at peace.
Dutch Baby Pancake
serves two hungry people
recipe adapted from Woman’s Day
1/2 c whole milk
1/2 c flour
1 Tbsp sugar
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
For the pan: 2 Tbsp butter
For the topping: powder sugar, juice of 1 lemon, 1/2 c raspberries
Preheat oven and cast iron skillet to 425 degrees.
Whisk all ingredients in a bowl until well combined, but do not over mix. Once the skillet is completely heated, melt the butter to coat entire pan. If you are using 8in skillet (like I did), only used 3/4 of the batter. If you use a 9 or 10 in skillet, use whole batter. Pour in and bake for approximately 15 min until top is golden. Immediately dust with powder sugar, and pour in raspberries and lemon juice and serve while still hot.