This fluffy, rustic breakfast (or dessert) is also known as a German Pancake and is super simple to make. I made one as part of New Year's Day Brunch and served it with fruit and Chocolate Fondue. It's bakes in a frying pan in the oven for 20 minutes and rises like a souffle but as soon as you take the center will fall and create a bowl-like shape perfect for filling with fresh fruit, warm fruit compote, or chopped baked apples. My mom had also made the pancake with thin sliced, peeled apples baked right inside. It didn't rise quite as much due to the weight of the apples but it tasted just as good. Whatever you served it with a sprinkle of powdered sugar is always in order.
Dutch Baby Pancake
Serves 2 as a main course or 4-6 when served as a side.
5 Tbls unsalted butter
3/4 cup organic unbleached all-purpose flour
3/4 cup milk
1/2 teaspoon salt
Adjust the rack to the upper third of the oven.
Preheat to 450°F
Put the butter in a very large (12-inch) skillet with an ovenproof handle (all metal). Set in the oven until the butter is completely melted (about 5 minutes). It's okay if it begins to brown.
While the butter melts, measure the flour into a large bowl. Add the eggs, milk and salt. Beat until smooth, using a whisk, large spoon or electric hand mixer.*
Pour the batter into the hot pan. Return the pan to the oven and bake for 15 to 20 minutes, until the sides are puffed up and dark golden brown. Remove from the oven. Loosen the Dutch baby from the sides and bottom of the skillet, then slide it onto a serving plate (LF note: I serve it right in the pan just be careful since its hot). Pile the fruit in the center or serve along side. Sprinkle pancake with powdered sugar.