when i was little, nana and papa took my sister and i out for breakfast regularly. we ate at aunt sally's (long gone), walker brothers and richard walkers (the scorned & rebellious walker brother). because of those excursions i have a deep & abiding love for breakfast food. i could eat a pancake at any hour of the day. we even got married in the morning so we could serve brunch to our guests (best decision ever). so now i am constantly on the lookout for a new breakfast recipe to try. i have a green binder filled with recipes i've printed from blogs or clipped from the newspaper and a few weeks ago i finally tried out the 'big pancake' recipe from the kitchn. at walker brothers this would be called the dutch baby & is a smaller version of their german pancake & the less well known cousin of the apple pancake. this one was a must try!
Dutch Baby Pancake
adapted from the kitchn
1/2 cup flour
1/2 cup milk
1 scant teaspoon sugar
2 tablespoons butter
berries (fresh or frozen)
1. preheat the oven to 425°
2. In medium bowl, whisk together eggs, milk, flour, sugar and salt (i like to use a 4 cup pyrex measuring cup so the batter is easier to pour later). let sit for about 20 minutes to allow mixture to come to room temperature.
3. put butter in a 10 inch cast iron skillet. place the skillet in the oven until the butter melts. remove from oven and swirl butter to coat sides of skillet. pour batter into skillet. bake on lowest rack until golden, about 8 minutes. move to middle rack and allow to bake until the pancake raises up over the sides of the pans, 5-7 minutes.
(i was impatient and moved it to the middle rack too soon plus we used a 12" skillet so this didn't rise up over the sides as much as it could have)
4. slice pancake into wedges and serve with a dusting of powdered sugar and fresh berries (our preference). can also be served with a squeeze of lemon juice or maple syrup.