Or lunch! But my husband objects to it being the main dish for dinner. It doesn’t have any meat. Are all men like this?
This is it, one of my kids’ and my favorite meals. The Dutch Baby. The German Pancake. The Puffy Pancake. A variation on popovers or Yorkshire puddings. It can be sweet or savory. It can enormous or serve just one person. The thin batter magically puffs into a light, eggy, delightful meal.
The thing about this dish is that, because it can be whatever you want it to be, there is no definitive recipe. I don’t even measure the ingredients any more. I started making it with three eggs because that was enough for Fitz and me, but now that the Bean demolishes an entire piece by himself, I use four eggs. Since there’s no definitive recipe, I’ll tell you what is essential and then what I added today.
3 Tablespoons butter
In a cold pie plate or 9×9 pan and place in cold oven. Preheat oven to 425° Fahrenheit. While the oven preheats, make the batter, but don’t take too long because you don’t want to scorch the butter. Also. Don’t skimp in the butter. That beautiful ripple, crispy top comes from sufficient butter. Can you use more? Absolutely. Please.
In a bowl combine:
Beat with a whisk until the lumps are gone. This is the basic recipe. From here you can pour it into your hot pie plate or pan (it doesn’t matter if all the butter has melted yet) and bake for 22 minutes. It will rise tremendously and come out golden and puffy.
Usually I add:
1-2 T of sugar
2 t vanilla
Various spices (allspice, nutmeg, cardamom, anise, mace, etc.)
You can mix these in with all the other ingredients. A savory version might have chives and garlic in it! Or sage and thyme. With the sweet version, Fitz loves it hot out of the oven with a fine drizzle of syrup. Actually he’d prefer it swimming in syrup but he’s not allowed to pour it himself.
So this is it. The comfort food of champions and you can tell yourself it’s good for you because eggs are healthy. Amazing.