A few months ago, I came across a dutch pancake recipe on orangette’s food blog (via not martha) and I was eager to try making myself. The only thing holding me back was the fact that the only cast iron pans I owned was a teeny-tiny 3 inch pan that I used to toast nuts with and my La Cruset grill pan. Neither would work for this recipe. Fast forward to post-wedding gift bounty and our lovely new 8″ La Cruset cast iron beauty.
I really reduced the amount of butter from the original recipe and it didn’t hamper things one bit. I definitely recommend using the lemon juice and powdered sugar as a topping and no, we didn’t add more butter to top it all off. The recipe made enough for two 8″ pans worth. Cornelius’ comments: “Marvelous! Can we have this everyday?”
jimmy’s dutch baby pancakes
(adapted from orangette)
For the pancakes:
2 T unsalted butter
4 large eggs
½ cup all-purpose flour
½ cup milk
For the topping:
Juice of 1 lemon
Preheat the oven to 425 F. Melt 1 T butter in your 8″ skillet over low heat. If you’ve got a 2nd skillet, melt remaining butter. Otherwise, you’ll have to make one pancake at a time.
Add your eggs, flour and milk and give it a go in your blender until frothy. Pour batter into your hot skillet and place into the oven. Bake for 25 minutes.
When puffed, remove from oven and drizzle on the lemon juice and sprinkle with powdered sugar. Repeat with the other skillet if you don’t have two (who has two?). Pause only to inhale. Dig in immediately!