and…It’s Time.

I have been absent from the blog for a while but it’s time to return. Like the rest of the world, I have some more personal time on my hands. My commute is considerably shorter and I’ve been confined to my bungalow for weeks now. Day 20 for me, to be concise. I’m not complaining. It’s a wonderful rainy day, Downton Abby is on the T.V., coffee is in my cup and I’m quite content.

The only thing that would make this moment better would be to have something to eat. Mmmmm, I think of what I want and then decide it’s really the only choice for the day. I gather my ingredients, flour, milk, eggs, sugar, vanilla extract, dash of salt, butter and a skillet. What’s that? It’s time for a Dutch Baby Pancake!

If I had to rank breakfasty types of desserts, it would be pancakes on the bottom, french toast, then waffles and now I place the dutch baby pancake at the top. I think they might be used as a simple dessert often but they should just be adapted for use for anytime. Perhaps I have starved myself of carbs for too long, but I love that you can taste all of the decadent ingredients especially the butter in this effortless food.

My recipe came from the master, Martha Stewart, originally.

3 tablespoons butter
3 large eggs
3/4 cup of milk
1/2 cup of flour
1/4 teaspoon of salt
1/2 teaspoon of vanilla extract
1/4 cup + 1 tablespoon sugar

Preheat oven to 425 degrees
add 2 tablespoons of butter to nonstick, oven proof skillet
I used my cast iron skillet but if you don’t have that just make sure you use an over proof skillet.

Combine the rest of the ingredients, save the last tablespoon of butter to put on top of the dutch baby when it’s cooked.

I combined the ingredients to a lumpy form then decided to put it in my cuisenart to whip it up. You could use a blender for this as well. You want the mix to become slightly frothy if you can but at the very least make sure it’s smooth. Unlike pancakes, you want this batter to be smooth and frothy.

Pour the mix into the skillet where you have the melted butter.
Bake for about 20 minutes.
Remove from the oven and you can add the remainder of the butter, sprinkle with powdered sugar and some fresh lemon juice.

It’s such a wonderful basic flavor that it will go with any topping that you choose. Looks beautiful with fresh berries or perhaps even nutella and banana if you want a indulgent dessert.

Try this. You won’t be disappointed and when this quarantine is over…I’m having you all over for a Dutch Baby Pancake feast! Until then, virtual hugs and kisses to you all!

Stay home and stay healthy.

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