Dutch, Dutch Baby… Breakfast… Pancake (GF!)


This morning my little homie was, as usual, up WAY TOO EARLY. And it was raining. And it was Friday. Instead of lying there like a slug watching Elmo with him like usual, I decided to make breakfast. I settled on a treat we call Dutch Baby. I’ve also heard it called Baby Dutch and Swedish Pancake. It’s basically a big puffy eggy soufflé. It’s super easy, works just fine with GF flour, and pleases the crowd. All you need are eggs, flour, milk, vanilla, salt and butter.

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The exact measurements:

Four eggs

2/3 cup flour (If you’re going for gluten free, use Pamela’s or King Arthur brand blends. Watch out of Namaste brand. And don’t use anything with bean flour.)

2/3 cup milk

1/4 teaspoons vanilla

3 tablespoons butter

a fat pinch of salt

Fresh egg porn, sorry:

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Instructions: Preheat your oven to 425º. Throw a 10- or 12- inch cast iron skillet in there with the butter in it and let it start melting. Meanwhile, combine the milk, eggs, flour, vanilla and salt in a blender and whip until frothy (you can do this the night before). Once the oven is preheated and the butter is totally liquid, pour the batter into the melted butter. Bake for 20 minutes. DO NOT OPEN THE OVEN. It should come out looking like this, except maybe not with a big tulip in the middle.  Regular flour has more loft.

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It’s brown and crispy on the bubbly part and custardy on the flat part. Delicious. Here’s a close-up:

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Serve it with lemon and sugar. Or syrup. Or yogurt. That’s how Neri likes it:

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Julia O’Malley is a journalist who lives in Anchorage. She writes about culture, family, home, the environment and food in Alaska.

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