On a lazy weekend morning, there’s nothing like diving into a warm skillet of pancake alternative. This past Sunday it was a big Dutch Baby, puffed and crisped to perfection, with plenty of nooks for the butter and lemon juice and powdered sugar to settle. It would have been fantastic with a topping of a few diced apples, cooked until semi-firm with some brown sugar, lemon juice, raisins, and cinnamon.
Next weekend we’ll start the Kaiserschmarrn Project (get excited!!!), which was unofficially initiated by a kind German man named Herbie who befriended my mother on a recent international flight.
(Recipe from Alton Brown, with some tweaks)
3 tablespoons butter, melted
2 ounces all purpose flour & 5/8 ounces whole wheat flour (equals about 1/2 cup flour total)
3 tablespoons sugar
1/2 teaspoon kosher salt
1/2 cup whole milk, room temperature
2 large eggs, room temperature
Powdered or granular sugar, for serving
Preheat oven to 375 degrees. Place 2 tablespoons of the melted butter into a 10-inch cast iron skillet and place in the oven. Set the remaining tablespoon of melted butter aside to cool slightly. Wait 10 minutes before assembling the other ingredients.
Pour the flours, vanilla sugar, salt, milk, eggs and remaining tablespoon of melted butter into a blender and blend for 30 seconds. Carefully pour the batter into the preheated skillet. Bake on the middle rack of the oven for 30 to 35 minutes or until the edges are puffed and brown. Sprinkle with additional sugar and serve with lemon wedges, which should be squeezed on top.