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06/17/11 • DUTCH BABY PANCAKE

Date: 17 Jun 2011
By: therecipegrinder
Comment: 9

06/17/11 • DUTCH BABY PANCAKE

From the Dec., 2010 GQ

Here’s something I’ve noticed about recipes in men’s magazines: they’re generally easy to prepare while offering a big payoff in the flavor department. I guess it’s not that surprising given their audience—If you want to interest most guys in cooking, there better be minimal effort with maximum reward. While I don’t necessarily fall within that category, I appreciate a simple, fuss-free recipe as much as the next guy, and “the big pancake” featured in the Dec., 2010 issue of GQ is a perfect example of why.

For starters there are only four ingredients involved: butter, flour, eggs, and milk (plus a little nutmeg if you feel like getting ambitious). For another, it bakes for just 20 minutes—all the time required for these most basic of ingredients to puff up into something really spectacular. Almost as soon as it hits the oven the batter begins to take on a beautiful golden color and to rise towards the top of the pan, and by the time it’s done it looks like a cross between a soufflé, a Yorkshire pudding, and a very large, puffy omelet. In other words, this pancake is the exact opposite of the ones you’ve been eating all those years—the kind you crave from time-to-time because they remind you of childhood, but that sit in your stomach like a lead balloon. What’s more, it’s guaranteed to fill your kitchen with the kind of aroma that will make you think you grandmother has stopped by for a visit. And best of all, it tastes amazing—just the right amount of doughy to crispy (like a really great crêpe), and rich with the winning combo of eggs, flour, and sugar.

Unlike with a traditional pancake, the recipe for this one suggests topping things off with a sprinkling of powdered sugar and the juice of a whole lemon. I resisted this idea at first and began reaching for the syrup but wisely resisted. The zing of the lemon juice proved the perfect foil for the buttery, eggyness of the pancake, and the powdered sugar offered just the right hit of sweet. And though the recipe claims the pancake is big enough for two, it will come as no surprise to hear that I polished this one off all alone—and in seconds.

Ingredients:
—3 tbs butter
—2 eggs, beaten
—½ cup flour
—½ cup milk
—1 tsp sugar
—¼ tsp salt
—Pinch of ground nutmeg (optional)
—Juice of 1 lemon
—Powdered sugar to taste

Directions:
—Preheat oven to 425˚. Put butter in a 9- or 10-inch pie plate or ovenproof skillet. Place in oven then remove once butter is melted.
—While butter is melting mix the remaining ingredients with a whisk, then pour into the hot skillet. Immediately return skillet to oven and bake for 18 to 20 minutes, until puffy and evenly browned on the outside. Remove from oven.
—Sprinkle with lemon juice and powdered sugar. Slice and eat immediately.

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9 Comments
  1. Isabel June 23, 2011 at 6:39 pm Reply
    I love the look of this, Brad! I will try it! It looks so... heavenly and easy. Also, as a side note, the photos look perfect!
  2. Isabel July 9, 2011 at 2:08 am Reply
    I made these yesterday. They were AMAZING! Thanks for the recipe.
    • Isabel July 22, 2011 at 12:36 pm Reply
      I made them again for my Grandparents. They loved it. I made FOUR for everyone here.
      • therecipegrinder July 22, 2011 at 4:02 pm Reply
        Way to go Isabel! I'll have an apricot tart for you next week...
  3. William Li July 23, 2011 at 12:47 pm Reply
    YUM! I am going to make this for brunch tomorrow and serve it with tons of berries!
  4. norah February 4, 2012 at 5:36 pm Reply
    I love love love the high flyin pancakes!Isabel makes them! love norah
    • therecipegrinder February 6, 2012 at 3:07 pm Reply
      So glad they're a hit with the family! x
    • therecipegrinder February 6, 2012 at 3:15 pm Reply
      So glad they're a hit!!
  5. Drew April 8, 2012 at 1:54 pm Reply
    Just made this for Easter breakfast and it was a hit! So easy and amazing looking when it comes out of the oven. Thanks for the recipe!!

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