I just spent the last ten hours working in the kitchen and man, oh man, are my feet and back tired.
Just a gentle reminder that one, I need to workout more and two, I am not as young as I used to be.
The weather is rainy outside so I might sneak off to my car for a quick siesta before my culinary kids come in.
Thankfully, I don’t have to be in there for that one. I give them their surprise ingredients and then have to go to a meeting.
Back to the topic of dutch babies.
Yesterday was National Pancake Day. Did you know that?
Yes. It was.
I wanted to come up with a great pancake for you but nothing seemed to click. I mean, I had already made birthday cake pancakes for you before (Link coming soon, I am loosing my mind. Super tired) so I had to do something different.
Then we were watching Food Network Star Season 13 (ugh… I love them all) and Amy Pottinger from Caviar and Crayons made a HUGE dutch baby for her challenge and, naturally, it went from there.
And by “went from there” I mean it took me back. Back to being four or five months pregnant with Nevaeh. Back to being a broke college student and newlywed.
There was very little to eat in our house sometimes and one day I googled the ingredients we had on our dial up internet to find this recipe.
I baked them and both my stomach and Nevaeh thanked me.
Now for this recipe I have included a bit more flair since, you know, I can.
ALSO: Scratch the nap. Just spent the last twenty minutes reading the Honolulu press on Amy. *Smacks head* Guess I’m just going to go grab some more coffee.
I know, I know, you’re ready for the food. Here you go my friends:
Step One: Add in Lemon Curd ingredients, whisk until thick (yes, it works)
Start with eggs, sugar, butter, and lemons.
I still was amazed how well these thickened up!
Set this off to the side.
Step Two: Melt Butter in Oven, Mix Ingredients to make Dutch Baby.
This is, obviously, after the dutch baby was done.
Once the batter is mixed, the butter should be melted. Take it out of the oven (use oven mit- be safe!) and pour in batter.
The butter will come over top, that’s okay.
Bake until cooked, about fifteen minutes.
- 4 medium lemons, zested and 1/2 cup of the juice
- 1½ cups sugar
- 1 stick unsalted butter
- 4 extra-large eggs
- pinch kosher salt
- 4 tablespoons unsalted butter
- 3 eggs
- ½ cup flour
- ½ cup milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- Pinch of kosher salt
- Mix all ingredients in a pan and whisk constantly over medium low heat until thickened. It doesn't take too long!
- Preheat oven to 425º F
- Place butter in heavy skillets (or a single skillet) and place in the oven until butter has melted
- Add eggs, flour, milk, sugar, vanilla, salt and mix well
- Pour the batter into pan, return them to oven and bake for 20 minutes, until the pancake is puffed and golden.
- Remove pancakes from oven, cut larger Dutch Baby into wedges and top with a dusting of confectioners’ sugar, a spoonful or two of lemon curd and other toppings of your choice (I chose raspberries.
Thanks to Nerds with Knives for the inspiration. Their recipe can be found at https://www.nerdswithknives.com/dutch-baby-lemon-curd-blueberry/