Erin agreed to take a study break and join me for brunch. Hoorah!
Dutch babies have been popping up around some baking blogs and magazines recently, so at the last minute, I abandoned my pancake plan for my first ever Dutch baby. Most of these pop up reports of the skillet breakfast will tell you a “Dutch baby is an eggy pancake.” I had one small issue with that description- “eggy.” As my brunch planning was in preparation for an afternoon with my good friend and pi(e) cohort, Erin, who is not a huge fan of “eggy” flavors, I wanted a Dutch baby that poofed more on the pancake side of the skillet spectrum. Thus, I added an extra ¼ cup whole-wheat pastry flour, which cut the egginess, but it definitely added some extra weight and density. The choice is yours. I also used the fat-free buttermilk, thinking it would add some tang. It may have also added a little extra density. The perk to all this experimenting? I’ll probably have to make a few more Dutch babies before I decide if this “eggy pancake” is worth foregoing regular ol’ pancakes.
2 Tablespoons olive oil
1 ¼ cup whole-wheat pastry flour*
¼ cup cornstarch
1 lime, zested
1 ½ teaspoons freshly ground ginger
1 teaspoon salt
3 large eggs (local/free-range)
1 ¼ cup organic, fat-free buttermilk
2 Tablespoons local honey
1 Tablespoon unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
Organic lemon juice
Organic confectioner’s sugar for dusting
Adjust an oven rack to the middle position and heat the oven to 450 degrees. Brush the surface and sides of a 12-inch skillet with the oil. Place the skillet on the oven rack and heat until oil is shimmering, about 10 minutes.
Meanwhile, combine the flour, cornstarch, lime zest and salt in a large bowl.
In a separate bowl, whisk the eggs until frothy and light, about 1 minute. Whisk the buttermilk, butter and vanilla into the eggs until incorporated.
Whisk 1/3 of the milk mixture into the flour mixture until no lumps remain, then slowly whisk in the remaining 2/3 of the milk mixture until smooth.
Carefully pour the batter into the heated skillet and bake until the edges of the Dutch Baby are golden brown and crisp, about 20 minutes.
Transfer the skillet to a wire rack. Sprinkle the Dutch Baby with lemon juice and confectioners’ sugar.
Serve with leftover Rhuby Peach Compote, whipped topping (see below) and pure maple syrup.
Maple Whipped Topping
½ cup organic heavy whipping cream, chilled
1 Tablespoon pure vanilla extract
2 Tablespoons pure maple syrup
Combine all the ingredients. Use an electric mix to beat until stiff peaks form. Keep chilled until ready to serve.
Thanks for sharing a Sunday afternoon with me, Erin!