Chillier mornings and early days of school require a treat for breakfast. But a healthy one that keeps you (and your little ones) going for a while. These quick egg-y pancakes for breakfast are going to be a hit of our Fall. Compared to a traditional pancake, the dutch baby has much less flower and more eggs, which make it more nutritious and high in protein. I borrowed Chef John’s Dutch Babies recipe, but I cooked mine in a large brass skillet on the stove. I had tried it before, but this time I seem to have really nailed time and technique.
The tricks of success are: 1) keep the skillet covered with its lid at all times, 2) melt the butter on low heat until the whole pan is evenly hot, 3) cover with lid immediately after pouring the batter, 4) cook on medium heat covered for 9-10 minutes. Now, as in the skillet the bottom of the pancake will be obviously more exposed to heat, I flipped my pancake after 10 minutes and kept it on for just 2-3 more minutes. It looked really great. I am not completely sure that the result will be as successful in a normal pan as it is with a brass skillet. But, I am quite sure that any pan with a good lid will do.
- Melt 3 tablespoons of clarified butter (or normal butter) in a large skillet, cover and let the pan get hot on low heat, not to burn the butter
- Mix together 2/3 cup milk room temperature, 1/2 cup all-purpose flour, 3 large eggs room temperature, 1/4 teaspoon vanilla extract (optional, I didn’t have it), and 1/4 teaspoon salt. The batter must be very runny
- Pour batter in the skillet, cover immediately, and set heat to medium, set timer for 9 minutes
- Check your pancake, if well cooked, just flip it and give it 2-3 more minutes
- divide your pancake into portions, dust with powder sugar and sprinkle with fresh lemon to taste