Saturday, May 7, 2011
Vanilla Dutch Baby
It's that time of year again, Mother's Day is just around the corner. Literally, it's tomorrow. ha. When I think of Mother's Day, the first food related event that comes to mind is Brunch. Whoever invented Brunch is a genius. It's not exactly, breakfast, not exactly lunch yet you can eat all the foods that are associated with those two. Another opportunity to pig out? I think so.
While you're contemplating what Brunch meal you'll be making for tomorrow, I've decided to test out a Brunch item, a Vanilla Dutch Baby. Essentially it's just a puffed pancake. Simple to make? Yes. Will this make it on my brunch table? Not going to happen. ha. I saw this recipe as someone who made crepe batter, was lazy and thus, put all the batter in a pan and baked. For all I know, that's probably what it's supposed to taste like. But I do think you're better off just making crepes instead of making this recipe.
-I used a hand mixer instead of a blender. Just make sure you add the wet ingredients slowly and try to get the lumps of flour out in the beginning of mixing
Taste: Not sweet, very eggy tasting with a slight hint of vanilla flavor.
Texture: Extremely doughy with no textural difference. Despite the edges being golden brown, it became doughy just like the center. It almost had an "uncooked" feeling when eaten.
Vanilla Dutch Baby
Recipe by Melissa d'Arabian
3 tablespoons butter
3/4 cup all-purpose flour
3/4 cup milk, heated 20 to 30 seconds in the microwave
1 tablespoon plus 1 teaspoon sugar
2 teaspoons vanilla extract
1 pint fresh or frozen blueberries
1 teaspoon sugar
1/2 teaspoon fresh lemon zest
2 tablespoons confectioners' sugar
Preheat the oven to 400 degrees F.
Place the butter in a large saute pan and place in the oven to melt.
Meanwhile, in a blender, combine the eggs, flour, hot milk, 1 tablespoon sugar, vanilla extract, and pinch of salt, and blend on medium-high speed until uniform. Cook's Note: If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.
Carefully, remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and whisk to blend. Pour the batter into the hot pan and return the pan to the oven. Cook the pancake for 20 to 25 minutes, or until the pancake is puffed in the center, and golden brown along the edges.
While the Dutch baby bakes, in a small bowl combine the fresh blueberries, 1 teaspoon sugar, and lemon zest. Stir to coat, and set aside to marinate.
Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Slice the pancake into wedges on a serving platter or cutting board and sprinkle with the confectioners' sugar through a sieve. Serve with the marinated blueberries.