Almond Dutch Baby
Dutch babies are a cross between a thick German pancake and a crepe, but food blogger Adrianna Adarme says they may have originated in Seattle in a full post on the Fresh Tastes blog.
Yield: Yields one 12-inch dutch baby
- 2/3 cups all-purpose flour
- 3 tablespoons sugar
- 1 lemon
- 1/8 teaspoon salt
- 2/3 cups, plus 2 tablespoons, whole milk, at room temperature
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 2 tablespoons unsalted butter
- 1/4 cup slivered almonds
- 1 tablespoon powdered sugar (for garnish)
- Preheat the oven to 400 degrees F. Place a 12-inch cast iron skillet in the oven to preheat for 2 to 3 minutes. (You don't want the cast iron skillet to get too hot, or else it will burn the butter that we'll be adding later.)
- In a medium bowl, whisk together the all-purpose flour, sugar, zest from 1/2 lemon (about 1/2 teaspoon) and salt. Pour in the milk, along with the eggs, vanilla extract and almond extract. Stir until completely combined. You'll notice the batter is considerably thinner than traditional pancake batter with a few small lumps - this is all ok.
- Carefully remove the hot skillet from the oven; add the butter and swirl it around until melted. Pour the batter into the skillet, return it to the oven and bake the pancake for 18 minutes. At the 18-minute mark, open the oven and carefully sprinkle the almonds atop the dutch baby. Bake for an additional 5-10 minutes, until the center is puffed and the edges are golden brown. Carefully remove the dutch baby from the oven (the cast iron skillet will be very hot) and sprinkle with powdered sugar. Serve immediately.