I first read about Dutch Babies years ago. I am pretty sure I clipped a recipe out of a very old “Taste of Home” magazine and filed it away. I never got around to making it. Last weekend we were watching an episode of “Bob’s Burgers” and somehow Dutch Babies were involved. My husband laughed and thought that a Dutch Baby was some sort of joke. I explained that it was for sure a real thing! There was no no question: I was finally going to make my Dutch Baby. I looked through several recipes and finally settled on one to use as a base.
A Dutch Baby is sort of like a pancake, sort of like a clafoutis. It’s light and custardy and (as I would soon learn from my family) is not for everyone. While I thought it was heavenly, the kids were not as impressed. They probably would have preferred regular pancakes or a blueberry coffee cake. Nevertheless, I thought it was delicious and will make it again — even if it means I have to eat it all by myself!
Preheat the oven to 425 degrees F. Melt 2 Tbsp. butter in a medium-sized cast iron skillet. (I did this by simply putting the skillet in the oven while it heated up. Just keep an eye on it so it doesn’t burn!)
In a blender (or large Magic Bullet cup), combine eggs, milk, flower, vanilla, salt, and 1/2 cup of sugar. Blend until the ingredients are well-combined and the batter is slightly foamy. Remove the skillet from oven and add the blueberries. Then pour the batter into the skillet. Bake for about 20 minutes until the panacake is puffy, slightly browned, and the sides have slightly pulled away from the pan.
Dot the last tablespoon of butter onto the top of the Dutch Baby and sprinkle with the tablespoon of sugar. Slice into wedges and serve.
Good morning, everyone! Today I was up bright and early around 5. The birds were loud and I just couldn’t fall back to sleep, so I decided to head downstairs. And bake. While scrolling through my old recipe site I found a muffin recipe that I’d completely forgotten about, so I tweaked it just a little and was very happy with the results!
Preheat oven to 400 degrees. In a large bowl, combine the biscuit mix and 1/2 cup sugar. Whisk the lemon juice, egg and sour cream together until combined. Stir this mixture into the dry ingredients just until moistened. (The batter will be very thick.) Fold in the blueberries. Fill greased or lined muffin tins half-full. Combine the lemon zest and remaining sugar and sprinkle a bit over each muffin. Bake for 20-25 minutes. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.
Yield: 12 muffins
Pure Sugar http://puresugar.net/
As I noted in the recipe, the batter is very thick when you combine the wet and dry ingredients. Just trust the recipe! Here’s a photo of how they looked in the muffin tin. They definitely have a consistency closer to drop biscuits before you bake them. (Sorry for the poor photo quality, but this was a good as it was going to get at 5:45 a.m.)
Sure enough, the muffins rose just fine and the kids were all happily surprised to have fresh-baked muffins first thing this morning. Of course, I enjoyed them too 😉
One of my favorite blog finds this year was Finding Joy in My Kitchen. If you haven’t visited, make sure you do because SnoWhite is a great source for healthy recipes! This week she is counting down to 2012 and inviting readers to join in the fun by sharing their very best recipes of 2011. Today’s theme is breakfast dishes.
You’re going to have to take my word on this one. The photo isn’t the greatest, and yes I know that the recipe sounds a little… well, strange. I mean spiced ground pork? With milk? For breakfast? Trust me, it took years before I would even try this recipe. But once I had, I was a convert. Yum!