This is NOT like any other breakfast you've ever had - I promise you that! I also promise you that it's ten times better than anything you've ever had...and you can't just take my word on this - you MUST make this for yourselves! I posted a recipe for Pannekuchens, Old World Dutch Pancakes a while back and they are a favorit e at the manse - so much so that I would never have even thought about messing with the recipe if I hadn't seen a show on Food Network about The Pancake House in Oregon. I'm sorry I don't remember the show - or the host - or anything else about what was featured - I only remember seeing them squeeze LEMON JUICE on their Dutch pancake instead of slathering it with maple syrup! Blasphemous! But then they raved and raved about it and said it was the ONLY way to eat a Dutch pancake...ergo...
And they were right...you just can't believe what the addition of lemon does to the flavor of this already perfect dish...it's enhanced from a 5-danger to a 5 1/2-danger...something I've never done before! It's light and refreshing and positively worth every single calorie - every one!
Here's the hard part...after it comes out of the oven, all puffy and browned, you sprinkle it with powdered sugar and you RESIST the urge to dig right in...instead, you slather it with melted butter, then squeeze half a lemon over the top of it, add MORE powdered sugar and then, and ONLY then can you eat...and oh you will eat...and you'll kick yourself for not making TWO!
Dutch Baby - Adapted from Various Recipes
(By the way, the Pancake House is a chain of restaurants on the West Coast and this is their all time best selling breakfast - it's what they are known for...this is not their recipe, but I'd bet that it's pretty darn close!)
2 teaspoons butter, plus additional 2 tablespoons
3 eggs
3/4 cup flour
3/4 cup whole milk
2 teaspoons sugar
1 teaspoon vanilla
1/2 teaspoon salt
zest of one small lemon
powdered sugar for dusting
juice of one small lemon (or you could serve with lemon wedges)
Preheat oven to 425 degrees. Put 2 teaspoons butter in 10-inch oven-proof skillet, and place in oven to melt. Meanwhile, in a blender add the eggs, flour, milk, sugar, vanilla and salt, process until smooth. Using hot-pads, remove the skillet from the oven and immediately pour the egg mixture into the skillet. Return to the oven and bake for 16 to 18 minutes, but DO NOT open the oven door while baking. When the Dutch Baby is done, remove from oven, sprinkle generously with powdered sugar and slather with remaining 2 tablespoons melted butter. Squeeze the juice of one lemon over top and sprinkle with more powdered sugar. Serve immediately. (The Dutch Baby/Pannekuchen/Old World Pancake - whatever you want to call it - will lose it's puffiness out of the oven..which is A-Okay...it's supposed to...but you won't notice because it will be gone before that! Serves 4.
"Always be a first-rate version of yourself, instead of a second-rate version of somebody else." ~ Judy Garland
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One year ago today: Trophy Cupcakes
