Food Blog:
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Miss Tenacity.
New Mexico.
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Friday, July 29
Dutch Baby For One Blissful Eater
I had a Dutch Baby last weekend and was hooked on both the dish and the concept, having originally heard of these little gems from Orangette (whom admittedly takes a much more liberal approach to the use of butter than I have lately).
Also, I happen to own a cutesy little 6" cast iron skillet, perfect for making tiny batches of baked eggs, cornbread, and now, dutch babies.
After finding a recipe online and realizing that the batter is near identical to a crepe formula (perhaps slightly more heavy on the flour for lightness), I set off to work tweaking it to my own preferences, ultimately ending up with more of a crepe batter than a pancake batter, but no matter. *grin* I do likes me some eggs, after all.
Here is the resulting recipe, and nutritional stats for freaks like myself:
DUTCH BABY FOR ONE
The batter can be made up to a day ahead and refrigerated.
1 T buttermilk powder
3 T water
2 T whole wheat pastry flour
1 large eggs
1 egg white
1/8 t lemon extract
1/2 t sugar
1/4 t pure vanilla extract
1 t unsalted butter
To serve:
1/2 lemon, cut into wedges
Heat oven to 450. Place 6" iron skillet in oven.
Make batter, combining all ingredients except butter and blending well. Add butter to skillet and return it to the oven for 1-2 minutes. Remove skillet, swirl butter around to coat, and then pour the batter at once into the pan.
Return to oven, let cook for 5 minutes, then turn oven off (the residual heat will cook the pancake). Allow to finish cooking for about 5+ minutes, removing when the edges have poofed and are nice and brown. Remove from oven and watch it deflate! Tip onto a plate for serving.
Serve with lemon wedges and powdered sugar, if desired.
Nutrition:
210 calories, 9g fat, 20g carb (2g fiber), 13g protein.
Time posted: 14:49 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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