|The Dutch baby comes out of the oven all puffy. 🙂|
|So then you dust it with powdered sugar.|
|And then you pour on warmed maple syrup with bits of fried bacon in it. Um . . . delicious!|
I had never even heard of a Dutch baby until I stumbled across this recipe in William-Sonoma’s catalog. Because it uses everyday pantry staples, I had to give it a try–plus, I’ve been looking for recipes for which I could use my cast iron skillet. This one was perfect!
So I whipped it up and found it delicious! Very light and fluffy–honestly, I think I could have eaten the entire skillet, but I had to share some with my hubby.
BTW, ignore the bit in the recipe about “charging” the cream to whip it. (They were obviously trying to sell a whipped cream whipper). Just use your handy hand-held mixer and beat the stuff until it’s soft peaks. You’ll be fine. It’s just whipped cream, after all.
So the next time you’re looking for a quick and easy breakfast or supper, have a go at a Dutch baby! I think you’ll like it and it sure beats pancakes!