Week 2: Dutch Baby Pancake
I thought I was intimidated by this week's recipe until I looked ahead to next week. Spoilers!
First, even though I probably have a 10" cast iron skillet I knew that I would have to scour it with steel wool and re-season it before I'd be able to use it. So, I was a terrible person and just bought a new one instead. Now I have everything necessary for this week's recipe: Dutch Baby Pancake. In preparation for making this, I watched Food Wishes' video so I would have a rough idea of a) what in the world a Dutch Baby Pancake was; and b) what to expect. I've never made one before so I am in for an adventure!
So, I got to work by allowing the milk to come to room temperature. Chrissy doesn't say anything about the eggs so even though Chef John says to have room temperature eggs, Chrissy doesn't and I'm adhering to the recipe as written. I hope it will work out!
Mandatory ingredient photo:
That's my maternal grandmother's flour sifter. Still works after so many decades!
I put the batter into the blender and blended it up without any issues. You do have to remember to scrape down the sides or you'll be pretty sad because you'll end up with unincorporated flour.
I took a photo of the batter but it didn't come out so this will have to do.
I heated the butter until it was nice and foamy then poured the batter in.
It went straight into the oven and came out looking like this!
Truly, a beauty to behold. I was impressed. I put it on a plate because I didn't want to clean too much sticky goo out of the skillet. I put butter, powdered sugar, and Mrs. Butterworth's syrup right on it for easy serving.
Everyone ate all of it.
Kid #1 (12 years old): "Meh. Tastes like a regular pancake."
Kid #2: (19 years old): "I would definitely eat this again."
Husband (age redacted): "This is really good!"
Everyone ate their whole serving, even Kid #1. I would definitely make this again. It was a lot easier than I was anticipating but I do think that watching the Food Wishes video helped me mentally prepare for the task ahead.
My only problem was that it stuck just a little bit in the middle of the pan. Kind of predictable, due to the pan being new, and it actually stuck less than I thought it would.
Anyway, it was fun to make and I am glad I didn't let it intimidate me.
As for next week, the recipe is "Crab Cakes Benedict with Avocado." Thank goodness she uses a fake hollandaise or I would be screwed.
First, even though I probably have a 10" cast iron skillet I knew that I would have to scour it with steel wool and re-season it before I'd be able to use it. So, I was a terrible person and just bought a new one instead. Now I have everything necessary for this week's recipe: Dutch Baby Pancake. In preparation for making this, I watched Food Wishes' video so I would have a rough idea of a) what in the world a Dutch Baby Pancake was; and b) what to expect. I've never made one before so I am in for an adventure!
So, I got to work by allowing the milk to come to room temperature. Chrissy doesn't say anything about the eggs so even though Chef John says to have room temperature eggs, Chrissy doesn't and I'm adhering to the recipe as written. I hope it will work out!
Mandatory ingredient photo:
That's my maternal grandmother's flour sifter. Still works after so many decades!
I put the batter into the blender and blended it up without any issues. You do have to remember to scrape down the sides or you'll be pretty sad because you'll end up with unincorporated flour.
I took a photo of the batter but it didn't come out so this will have to do.
I heated the butter until it was nice and foamy then poured the batter in.
Everyone ate all of it.
Kid #1 (12 years old): "Meh. Tastes like a regular pancake."
Kid #2: (19 years old): "I would definitely eat this again."
Husband (age redacted): "This is really good!"
Everyone ate their whole serving, even Kid #1. I would definitely make this again. It was a lot easier than I was anticipating but I do think that watching the Food Wishes video helped me mentally prepare for the task ahead.
My only problem was that it stuck just a little bit in the middle of the pan. Kind of predictable, due to the pan being new, and it actually stuck less than I thought it would.
Anyway, it was fun to make and I am glad I didn't let it intimidate me.
As for next week, the recipe is "Crab Cakes Benedict with Avocado." Thank goodness she uses a fake hollandaise or I would be screwed.
Comments
Post a Comment