Food Network Magazine (USA)

Anatomy of a Dutch Baby

Here’s everything you need to know to make the brunch classic.



ACTIVE: 10 min l TOTAL: 40 min l SERVES: 2 to 4

⅔ cup whole milk

2 large eggs, at room temperatur­e 1 tablespoon granulated sugar

½ teaspoon salt

⅔ cup all-purpose flour

1 tablespoon unsalted butter, cut into pieces Confection­ers’ sugar, for dusting

1. Preheat the oven to 425˚. Heat the milk in the microwave or in a small saucepan until warm. Pour the warm milk into a large bowl and add the eggs, granulated sugar and salt. Whisk until well combined, then add the flour and whisk until the batter is mostly smooth (a few small lumps are OK). Let stand 5 to 10 minutes, then whisk until airy and very smooth; you should see small bubbles on the surface of the batter. (You can also puree the mixture in a blender.) 2. Meanwhile, put a 10-inch ovenproof skillet in the hot oven and heat for 10 to 15 minutes. Add the butter to the skillet in the oven and heat until the butter melts and the bubbles subside (do not let the butter brown). Pour the batter into the skillet.

3. Bake until the pancake rises in a cup shape and is browned around the edges on top and lightly browned on the bottom, 15 to 20 minutes. Reduce the oven temperatur­e to 325˚ and continue baking until the bottom is browned and mostly dry, 5 to 10 more minutes.

4. Dust the pancake with confection­ers' sugar and serve immediatel­y.

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