Well, this was an absolute delight. The idea to make a Dutch baby came from my mother-in-law, who gave me a recipe for Vanilla Dutch Baby that she clipped from the paper. Never one to do things by-the-book, I had to 'zoosh' it a tad. The aroma the spread through the house brought all members to the kitchen to investigate...a warm, heady fog of baking, buttery pastry and spices, think: waffle cones and French toast.
It came out gloriously proud and golden and slightly bubbling at the edges, then deflated (as they do) into a thick ruffled pancake. I blobbed a bit of plain Greek yogurt on and dripped over honey because maple syrup seemed like an insult to its beauty. (Though, I know that would taste just as good.) Try this!
"A cast-iron skillet works perfect, but any oven-proof pan will do."
Notes: Butter is unsalted. Greek yogurt is full-fat, plain.
BROWN BUTTER CINNAMON DUTCH BABY
Ingredients: 3 eggs at room temperature, 3 tbsp. butter, 1/2 cup + 2 tbsp. all-purpose flour, 1/2 cup milk at room temperature, 1 tsp. vanilla extract, 1 tsp. cinnamon, 1 tbsp. sugar, pinch of salt, Greek yogurt, honey.
1. Place a 10-inch oven-proof skillet inside the oven and preheat to 425* for 20 minutes.
2. Remove hot pan carefully. Add butter and return back to the oven for about 7 minutes.
3. Meanwhile, whisk eggs, vanilla, milk, sugar, salt and cinnamon together in a bowl, well. Add flour and mix just until there are no more lumps.
4. Remove pan from oven carefully. Butter should be melted and browning. Swirl the butter throughout the pan and slightly up the sides.
5. Pour in the batter all at once and return the pan to the oven. Bake for 25 minutes, until puffed and golden all around.
6. Remove Dutch baby to a rack to keep it from getting soggy. It will deflate a little. Slice and serve with dollops of Greek yogurt and honey.