Weekend Brunch at Home: Dutch Baby Pancakes

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Adults love Dutch babies for their easy preparation and dramatic impact. Kids love them because they fit in with a child’s view of the world as a place where everything and anything might come unexpectedly to life. Once you pour in the batter and shut the door, turn on the oven light and settle in with the kids to watch what was a butter-colored puddle puff up into a giant soufflé. Magic.

Dutch babies are a cross between a pancake and an omelet. They can quickly be made in a blender or a food processor with ingredients you often have on hand. Have the kids set the table with fresh flowers from the garden, brightly-colored straws, party napkins and their favorite plates. 

Dutch babies are a cross between a pancake and an omelet. They can quickly be made in a blender or a food processor with ingredients you often have on hand. Have the kids set the table with fresh flowers from the garden, brightly-colored straws, party napkins and their favorite plates. 

Let your kids help by cracking eggs, measuring half and half and whipping cream. When the Dutch babies are done, they’ll love to squirt lemon juice, sift powdered sugar and hide berries in the crevices that form when the soufflé sinks onto their plates.

Ingredients

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4 tablespoons unsalted butter
4 large eggs
½ cup all-purpose flour
2 tablespoons granulated sugar
zest of ½ lemon
1 pinch salt
½ cup half-and-half

Toppings will work in any combination, but we like these two combos best:
1 lemon, cut into wedges
Powdered sugar
Fresh blueberries
Lemon curd

Or

1 lemon, cut into wedges
Powdered sugar
Whipped cream
Mixed berries

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Two notes:

-Lower your oven rack before preheating the oven so that the Dutch Baby has space to rise. -Make sure the children know to keep away from the pan as it is being removed from the oven and after the pancake has been plated. Your cast iron will be very, very hot.

Directions

Preheat the oven to 425 degrees Fahrenheit. Divide the butter between two 6-inch or pour into one 12-inch cast-iron skillet and melt in the oven, about 1-2 minutes.

Meanwhile, In a blender, blitz the eggs, flour, sugar, lemon zest, salt and half-and-half.

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Carefully pull your oven rack toward you and pour the batter into the skillets over the melted butter.

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Gently close your oven door and don’t open again until the Dutch Babies are puffy, golden brown soufflés, about 20-25 minutes.

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Dutch babies deflate quickly so use the cooking time to set your toppings on the table.

Remove the puffed pancakes from the oven and either bring to the table in the pan, being careful to wrap the handle with a thick, dry towel and warn your guests, or immediately transfer to a serving plate (you’ll need a big spatula).  

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Dust with powdered sugar, squirt with lemon juice and serve immediately with desired toppings and seasonal fruit.

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