Yes, I really have missed cooking, so I took the opportunity to fire up the oven this morning when it became clear there wouldn’t be enough milk to go around for our standard bowls of cereal. But what we did have was the basics — eggs, butter, flour, sugar, lemons, and just enough milk to make a simple but elegant breakfast of Dutch baby pancakes. These were adapted from a recipe I found a while back at Orangette; we didn’t have half-and-half on hand, so I made do with equal parts lowfat and evaporated milk, and used only half of the butter called for, just because it was already pooling in the center of the pancake when I took it from the oven.
No? You can’t see the butter? Sorry, I focused on that gorgeous browned crust before it flew too close to the sun and fell back to earth, but trust me, the butter is there. I love these Dutch babies because the texture is somewhere between a custard and a pancake — very eggy and light, and not cakey at all.
That light flavor and airy texture is greatly enhanced by a liberal dousing of lemon juice, which brightens everything. I mean, just look at it — this is one happy breakfast. I can imagine this would be completely delicious with orange juice instead of lemon juice, but it’ll be difficult to change a thing next time; this was a real treat and just as easy as throwing together a simple breakfast of eggs and toast.
Oh, and let’s get a close-up of the finished pancake, shall we? That little pool in the corner is butter and lemon juice, and should, if my calculations are correct, make you weep and run to the kitchen to make this yourself.
recipe after the jump
Dutch Baby Pancakes from Orangette
For the pancakes:
4 tablespoons unsalted butter
4 large eggs
Â½ cup all-purpose flour
Â½ cup half-and-half (or 1/4 cup lowfat milk + 1/4 cup evaporated milk)
For the topping:
4 oz clarified butter (or, if youâ€™re not into clarifying, simple melted butter will do — or do without entirely if your conscience can’t take it)
juice of 1 lemon
Preheat the oven to 425 degrees Fahrenheit. Melt 4 tablespoons of butter in a 10-inch cast iron skillet over low heat.
In a blender, whir together the eggs, flour, and half-and-half.
Pour the batter into the skillets over the melted butter. Slide the skillet into the oven, and bake for 25 minutes.
Remove the puffed pancakes from the oven, transfer them to a plate or shallow bowl, and pour on clarified butter (or not), sprinkle on lemon juice, and dust with powdered sugar. Serve immediately.