So I have moved into a new house and got myself a shiny new cast-iron pan, Lodge, of course, which cost about $15 more than it did the last time I bought one; even campfire staples are bougie now, I guess.
But I cannot think of a better way to christen it than with a Dutch baby on a ridiculously blustery day, two weeks after a snowstorm that is still causing mayhem. This past week has been seriously fucking apocalyptic, with traffic like I’ve never seen and patience shredded. I am one of winter’s biggest fans, but I am ready for spring.
And this Dutch baby was perfection in the new house that I am trying not to hate/compare to my old perfect house. It will be in steady rotation, and maybe if I ever get the house together and have a warming brunch, this will be on the menu.
Be careful out there this week.
Dutch Baby
(this is supposed to serve 2-4, but you’d need more stuff on the side, or else delicate eaters)
Ingredients
3 eggs
1/2 c flour (I used my own GF blend, but AP works)
1/2 c milk (I used oat, but anything is fine)
1 T sugar
1 t vanilla
pinch salt
2T butter
Method
Add to a blender and blend on high for 30 seconds, then let sit while you heat a 10″ cast-iron pan in a 450-degree oven.
When the pan is hot, add 2 T butter and swirl to coat. It should sizzle, or your baby won’t puff.
Pour batter over butter and bake until golden brown and puffy (about 18 minutes).
Serve with lemon juice and powdered sugar or berries, jam, Nutella. It’s your breakfast.
This joint looks dee-lite-ful! As always, thank you for sharing the recipe. Also, I’m over winter😩