Canadian Running

Sweet or Savoury Dutch Baby Pan­cakes

- Kim Do­erk­sen is Cana­dian Run­ning’s food writer, a coach with @mile2­marathon and an elite run­ner in Van­cou­ver. Food · Whisky · Comfort Food · Paleo Diet · Cookbooks · Cookies · Eggs · Vegetarian Recipes · Bacon · Fast Food · Healthy Food · Alcoholic Drinks · Diets · Nutrition · Recipes · Cooking · Baking · Pork · Meat · Healthy Living

In­gre­di­ents

3 eggs ½ cup flour ½ cup milk

1 tbsp sugar

Pinch of nut­meg Pinch of cin­na­mon 4 tbsp but­ter

Sweet top­pings

fresh berries maple syrup pow­dered sugar

Savoury top­pings

thick-cut ba­con over-easy eggs sauteed kale and gar­lic shred­ded Parme­san

Direc­tions

1. Pre­heat oven to 425 F.

2. Com­bine eggs, flour, milk, sugar, cin­na­mon and nut­meg in a blender and blend un­til smooth (or mix by hand).

3. Put the but­ter in a heavy, 10-inch cast iron skil­let and put it in the oven. As soon as the but­ter has melted, add the blended bat­ter to the skil­let.

4. Put the skil­let in the oven and bake for 20 min­utes, un­til the pan­cake is puffed and golden. Lower the tem­per­a­ture to 300 F and bake for an ad­di­tional five min­utes.

5. Us­ing oven mitts, re­move the pan from the oven, serve with de­sired top­pings and cut into wedges. Best en­joyed im­me­di­ately.

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