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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Sweet or Savory Dutch Baby Recipe

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This recipe for Sweet or Savory Dutch Baby is from The Quinn McCord Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large eggs
1/2c. all-purpose flour
1/2 tsp. ground black pepper
2 tbsp cornstarch
1/2 tsp kosher salt
3 tbsp unsalted butter
3/4c. whole milk
Directions:
Directions:
1. Place a medium cast-iron skillet into the center of an oven and preheat oven to 450. Let skillet heat for at least 25 min.
2. blend eggs on high speed until frothy, then gradually stream in the milk and then 2 tbsp of butter, blend for another 30 sec.
3. Add flour, cornstarch, salt, and pepper, blending to combine.
4. Remove the hot skillet from the oven and swirl remaining 1 tbsp. of butter to coat the bottom and sides of the pan. Immediately pour the batter into the skillet and bake for 20-25 min.
5. Be ready to serve as soon as the pancake is ready, since it will begin to deflate as soon as it comes out.
6. Both sweet (jam/syrup/etc.) and savory (fried eggs/pesto/cottage cheese/etc.) are nice toppings for this.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 min.
Personal Notes:
Personal Notes:
I can never decide if I want sweet or savory for breakfast, so this is a favorite since it allows you to eat both in one sitting!

 

 

 

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