In this snowy and cold weather, who doesn’t love to bake or at least smell things baking? Valentine’s Day is tomorrow and wouldn’t it be nice to make something delicious for your sweetie(s) when they wake up?
I have mentioned before my mom’s series of Sunset Magazines Cookbooks. I loved those cookbooks and used to read them over and over again looking at the photos of people enjoying picnics, dinner parties, and various social gatherings. It always looked so easy to pack a picnic for fourteen people and then eat in the middle of snow-packed mountains. The photos made the book though. I don’t know about you guys, but I need photos in a cookbook. And it certainly helps to have that food placed in wonderful places, like the Alps for example.
Since I was quite young when I read these cookbooks, there were only a few recipes that I used to make over and over again. The recipes tended to be simple with no fuss ingredients and one of them was a Dutch Baby.
Dutch babies are essentially pancakes that you bake in the oven. They puff up golden brown and are light and delicate. (Almost crepe like.) Traditionally they are served with powdered sugar, but I put maple syrup on mine. Because of Valentine’s day I wanted to make a raspberry syrup mostly for the colour, but it ended up as a nice companion to the pancake. Since the raspberry syrup wasn’t too sweet, the Dutch baby didn’t become overwhelmed.
This breakfast is made in one pot and is very simple to make. I would start the syrup first, since it might take awhile to boil down. If you have leftovers, you can put in on ice cream.
So put on some warm socks, pour nice cup of coffee, and make a loved one a sweet breakfast. Enjoy!
Dutch Baby with Raspberry Sauce
2/3 cup all purpose flour
2/3 cup whole milk
½ teaspoon vanilla extract
½ stick unsalted butter
2 pinches salt
10” cast iron skillet
Get out your milk and eggs to bring up to room temperature.
Pre-heat oven to 450º.
Put skillet in oven.
Once eggs are at room temperature, beat them until they are light and frothy.
add milk, salt, flour and vanilla.
(If necessary, sift your flour to remove any lumps.)
Beat mixture until smooth.
Take out skillet and add butter. Swirl to evenly coat.
Pour in batter and bake until pancake is puffy and golden-brown. (16-25 minutes)
Serve immediately. Don’t be alarmed when the pancake deflates.
Serve with raspberry sauce, powered sugar, or maple syrup.
1 cup raspberries (fresh or frozen)
½ cup water
¼ cup sugar
Add raspberries, water, and sugar.
Simmer until the sauce has boiled down until desired consistency