I love to cook, that's no secret, but what I love most about it is cooking dishes for my girls that I used to eat as a kid. I made one of those dishes this morning: a Dutch baby pancake.
My mom used to cook these for breakfast all the time when we were kids and I don't know why I haven't done it before. They are stupidly easy--much easier than making and flipping pancakes since it cooks itself.
The recipe I used is the same recipe my mom used, and it's named for David Eyre, an "island gourmet." He apparently served it to Craig Claiborne who, in turn, printed the recipe, and the rest was history. If you make Dutch babies, chances are, you are making a "David Eyre Pancake."
You can google David Eyre Pancake and come up with lots of different variations, but this is how I made it.
1/2 cup sifted flour
1/2 cup milk
1/2 tsp nutmeg
3 tablespoons of butter (I originally used four as my recipe called for but I would reduce the amount next time)
3-4 tbsps of powdered sugar (sifted first or sprinkled through a sieve)
juice of half a lemon
Preheat oven to 425 degrees. In mixing bowl combine flour, eggs, milk, and nutmeg. Whisk together until well-blended. Melt the butter in a large oven-proof saute pan (11-12 inches) or equivalent baking dish. Pour batter into pan, put in oven, and bake for 18-20 minutes until puffed and golden brown. Sprinkle with sugar and lemon juice, return to oven for a minute (watch so it doesn't burn), then remove. Serve garnished with fresh fruit if desired. I used local chopped mango.
It was gone in about 2 minutes.Bunny got a huge kick out of eating something her Mamma used to eat as a kid and asked when I would be making it again. My answer? Whenever she wants.
The girls loved watching this cook. It's kinda spectacular!: