This month I was assigned to ButterYum which is written by Patricia. I love her story! In her About section, she says that she wanted to go to culinary school, but after getting married and having kids, she decided to teach herself instead. Now she even teaches cooking classes! How cool is that?
Patricia has been blogging since early 2009 and has a huge variety of recipes to choose from. It took me a long time to narrow down one to make. I mean, there’s Thin Mint Scones and if there is one thing I’m entirely guilty of it’s being unable to tell those little girls no when they sit outside the grocery store with their boxes of sugar goodness. And then there’s Hot Milk Cake which is something I’d actually never heard of until we had a lunch catered at work for 50 people and they delivered us 6, yes SIX of these! I’d love to make the recipe but I should probably wait until my coworkers can stand the sight of it again! And just now, as I’m typing up this post and it’s too late to change my mind on a recipe, I realized that I could have made Patricia’s Individual Cherry Crumbles because she made them for Pi Day and our March reveal is Pi Day. I hate missed opportunities like that!
Anyway, I am totally pleased with the recipe that I did finally choose to make – a Vanilla Dutch Baby.
A Dutch baby is similar to a pancake and sometimes referred to as a German pancake. But it’s more of a popover than a pancake, because pancakes don’t rise the way a Dutch baby does. I’ve never had one of these before because we never had a cast iron skillet growing up. Now that I have two of my own, I figured it was more than past due the time to finally make a Dutch baby!
- 3/4 cup all-purpose flour
- 3/4 cup buttermilk
- 3 large eggs
- 1 tbsp. brown sugar
- 2 tsp. vanilla
- 1/4 tsp. salt
- 3 tbsp. unsalted butter
- powdered sugar, for dusting
- optional: fresh fruit, fruit compote, jam or preserves, syrup
1. Place a 11 or 12 inch cast iron skillet in the cold oven and then preheat to 400 degrees.
2. In a blender or food processor, add the flour, buttermilk, eggs, brown sugar, vanilla and salt. Pulse until combined.
3. Remove the skillet from the oven and add the butter, swirling it around the pan to coat the bottom and sides. Pour any remaining unmelted butter into the batter and stir to combine it.
4. Pour the batter into the skillet and return to the oven for 20-25 minutes or until the edges are golden brown and it is puffed up.
5. Remove from the oven and allow to cool for a minute or two, then dust with the powdered sugar. As the Dutch baby cools, it will deflate.
6. Slice into 6 pieces and top with your desired topping.
I had my slice with a vanilla blackberry jam and Tom had his with regular pancake syrup. We both gobbled this up, the slightly sweet and custard-y texture was so much better to me than a standard pancake which is much more dense. This is so easy to make and I know we’ll have these more than regular pancakes now!