Back for another installment of The Secret Recipe Club, the brainchild of Amanda Formaro of AmandasCookin.com and caring den mother to those of us lucky enough to be a part of this fantastic recipe-sharing blog hop. Approximately 200 of us post over 4 different reveal Mondays every month, making for a lot of action!
This month, I was matched to A Little Nosh. Amy writes about her life as a wife, mom and a lover of tasty, wholesome food that is easy to fix for her busy family. One of her most popular recipes is also the one that got my attention right away…I love breakfast, don’t you?
I’ve never had a Dutch Baby, aka Oven Pancake. My family’s weekend breakfasts were either eggs or potato pancakes. Waffles were an option in my early life, but once my mother’s pre-war waffle iron packed it in, we never had another one. So I am very happy to report that I’ve replaced the third option (a mere 34 years later) with Amy’s Mother-in-Law’s recipe. It’s so easy to put together, you don’t even have to wait for the weekend — get it mixed and in the oven, and you’ve got 20 minutes for a shower before it’s time to eat!
Amy serves her Dutch Baby sprinkled with icing sugar or with maple syrup, but I have bags and bags of frozen blueberries from a bumper BC crop this year, so I decided to make a simple blueberry compote to go with ours.
Once I had the pancake in the oven, I put about a cup of frozen blueberries into a small saucepan over med. low heat. On top of the berries I sprinkled a spoonful of sugar, the juice of half a lemon and a pinch of salt, and then let it slowly bubble away, occasionally crushing a few berries with my fork to release their juice. Once it was a nice, syrupy consistency, I left it to keep warm on the back burner.
The pancake is wonderfully eggy like a popover, and the sweetness of the blueberries and tartness of the lemon juice make for a perfectly balanced bite (and the berries count for a serving of fruit, right?)
- Eggs – 3 large
- All-Purpose Flour – 1/2 cup (125 ml)
- Salt – ½ tsp
- Butter – 3 Tble
- Milk – 1 Cup (240 ml)
- Preheat oven to 425 degrees.
- Place a 10-inch cast iron skillet in the preheated oven to warm for 10 minutes. While the pan is heating, melt the butter on the stove or in a microwave — melt it all the way — you want it hot.
- When the 10 minutes are almost up, whisk the eggs, flour and salt together in a medium bowl. Whisk the hot melted butter in well, and then add the milk LAST and whisk until blended.
- Remove the hot pan from the oven, pour in the batter and return to the over for 15-20 minutes, or until puffy and golden.
- The pancake will fall almost immediately out of the oven — that is normal.
- Slice into wedges and serve with powdered sugar, maple syrup or a quick fruit compote, like the blueberry one described in here.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 6
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