Monday, March 23, 2009

Dutch Babies

(serves 4-6)
6 large eggs at room temperature
1 cup milk at room temperature
1 cup all purpose flour, sifted
1/4 tsp pure vanilla extract
1/4 tsp ground cinnamon
5 tbs salted butter

Place 3 medium, or up to six individual serving-sized, cast iron or stainless steel skillets, with oven proof handles, in a 450F oven.

In a large mixing bowl, beat eggs with a whisk, or electric beater fitted with the whisk attachment, until fluffy. Add milk, flour, vanilla and cinnamon and continue beating for another five minutes

When ready, divide butter between skillets. Return to oven for a couple of minutes, then remove, swirling butter to coat bottoms and sides. Add batter to skillets and return to oven immediately. Bake for 20-25 minutes, until pancakes are puffy and golden brown.

Serve with favourite pancake toppings.

Apple, Raisin Topping with Pine Nuts
Peel, core and chop 4 medium Golden Delicious apples. Place 3 tbs butter and 3/4 cup brown sugar in a medium pot and cook until bubbly. Add apples, 3/4 cup golden and 3/4 cup Sultana raisins, 1/2 cup pine nuts. When apples are soft, add 2 tsp cinnamon, 1/2 tsp nutmeg and 1/4 tsp cloves.

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