Dutch Baby: Difference between revisions
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| Line 2: | Line 2: | ||
|PrepTime=10 min | |PrepTime=10 min | ||
|CookTime=10-15 min | |CookTime=10-15 min | ||
|Source=Joy of Cooking | |Source=''Joy of Cooking'' (pg 799-800) | ||
|Yield=2-4 servings | |Yield=2-4 servings | ||
|Rating=Very good | |Rating=Very good | ||
}} | }} | ||
=== Ingredients === | === Ingredients === | ||
* 2 eggs, room temperature | * 2 eggs, room temperature | ||
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* 1/2 c flour | * 1/2 c flour | ||
* 1/4 c sugar | * 1/4 c sugar | ||
* | * 2 T butter | ||
=== Preparation === | === Preparation === | ||
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Whisk together the first four ingredients. | Whisk together the first four ingredients. | ||
Melt the butter in a 10-inch, oven-proof skillet over medium heat. Gently swirl the melted butter around the pan to coat the entire bottom and up the side. | Melt the butter in a 10-inch, oven-proof skillet over medium heat (or 8x8 baking dish in the oven). Gently swirl the melted butter around the pan to coat the entire bottom and up the side. | ||
Once the butter is hot, pour the batter into the skillet and let sit for one minute. Put the skillet into the oven and bake for 10-15 minutes until the sides are puffed up and golden brown. | Once the butter is hot, pour the batter into the skillet and let sit for one minute. Put the skillet into the oven and bake for 10-15 minutes until the sides are puffed up and golden brown. | ||
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=== Notes === | === Notes === | ||
The recipe can be doubled and put into a | The recipe can be doubled and put into a 9x13 baking dish instead of a skillet: | ||
* increase the baking to 15-17 minutes | |||
* only use 2 TB of butter in the pan (no need to double it) | |||
[[Category:Breakfast]] | [[Category:Breakfast]] | ||
Latest revision as of 17:12, 17 July 2023
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | 10-15 min |
| Source | Joy of Cooking (pg 799-800) |
| Yield / serves | 2-4 servings |
| Rating | Very good |
Ingredients
- 2 eggs, room temperature
- 1/2 c milk
- 1/2 c flour
- 1/4 c sugar
- 2 T butter
Preparation
Preheat the oven to 425°.
Whisk together the first four ingredients.
Melt the butter in a 10-inch, oven-proof skillet over medium heat (or 8x8 baking dish in the oven). Gently swirl the melted butter around the pan to coat the entire bottom and up the side.
Once the butter is hot, pour the batter into the skillet and let sit for one minute. Put the skillet into the oven and bake for 10-15 minutes until the sides are puffed up and golden brown.
Serve immediately. The sides will deflate once the skillet is removed from the stove.
Notes
The recipe can be doubled and put into a 9x13 baking dish instead of a skillet:
- increase the baking to 15-17 minutes
- only use 2 TB of butter in the pan (no need to double it)
