The Cadillac of Pancakes

Or maybe it's a poor man's souffle.  Either way, it is the best breakfast food ever (except bacon).  Yes, gentle reader, I am speaking of the formidable DUTCH BABY.  Of all the delicious foods I read about in Molly Wizenberg's wonderful book, A Homemade Life, this was the thing I made first.  Now that I think of it, I never made anything else.  I guess I just never got over that dutch baby. 

Technically a pop-over, there is no hangover this Baby can't conquer.  A strong cup of coffee and some of the aforementioned bacon are the only accoutrement required to make you feel like you are the king of life.  It also says "I love you" better than scrambled eggs and wheat toast.

Molly makes hers in a cast iron skillet.  Having only recently purchased a cast-iron skillet, I've been making mine in a souffle dish and have come to prefer them that way.  An 8-inch straight-sided souffle dish gives the Baby a real lift, and is the perfect size to split with a loved one.  I've tried many a topping on these puppies, but lemon juice, powdered sugar and blueberries is really the way to go.

Without further adieu....Dutch babies!!!

Adapted from Molly Wizenberg's blog, Orangette, February 2005.

Dutch Baby:

4 Tbs unsalted butter

4 large eggs

½ cup all-purpose flour

½ cup half-and-half

Topping:

Juice of 1 lemon, zest if yer feeling zesty

Powdered sugar

½ cup blueberries (You can also combine lemon juice and sugar with some jam or preserves if you lack fresh fruit and make a tasty sauce.  Frozen fruit also works well in this manner.)

Preheat the oven to 425 degrees Fahrenheit.  Put 4 Tbs butter in 8-inch souffle dish and allow to melt in oven.  Impress your breakfast partners by removing the hot souffle dish from the oven and swirling the butter up the sides to coat.  If your oven mitts suck, or you lack daring-do, you can use a pastry brush.

Molly would have you use a blender for the flour, half-and-half and eggs.  You can whisk them in a bowl, too, it won't hurt the Baby.  Pour thoroughly blended batter into hot souffle dish and return to oven.  Bake approximately 25-30 minutes.  It will smell DIVINE.

Remove your Dutch baby from the oven and with quick fingers or tongs transfer to a plate.  Squeeze on lemon juice, sift powdered sugar generously and toss on the fruit or fruit sauce.  Eat it fast, while it's hot.  Serves two.

note: another repost from Cooking With The Good Looking—my first blog post ever, by the way!