Puffy Oven Pancakes
(aka Dutch Babies... you can't make that kinda thing up!)
This is absolutly one of my favorite breakfasts to make.
It's Oliver approved too, always a bonus!
Plus, there are a bunch of different variations you can make on it. Here we go:
Prep Time: 5 minutes
Bake Time: 20 minutes
½ c milk
½ c flour
dash of cinnimon
dash of nutmeg
3 tbsp butter, cold
1 tbsp brown sugar (optional)
pinch of cinnamon (optional)
1. Preheat your oven to 425°F. Place 2 tbsp cold butter into a glass pie dish, and place in the oven to heat while you make the batter (about 5 minutes, until the butter is melted and some brown bits appear). In a small bowl, mix together brown sugar and cinnamon, set aside.
2. Beat the eggs, milk, flour, cinnamon and nutmeg together until smooth. Pour the mixture into the heated pie dish. Some of the butter will end up on top. This is glorious, don't worry! (Note: I doubled the recipe, that's why there are two pie plates)
3. Bake for 8 minutes, then remove from the oven and sprinkle with cinnamon and sugar mixture. Place 1 tbsp butter in the center of the pancake, and return to the oven for another 8 to 10 minutes.
NOTE: When cooked, the center will be a little custard-y, that's exactly what you're looking for!
VARIATIONS: There are a bunch of variations you can do here, basically anything you can think of. Here are a few of my favorites though:
1. Toss apple or pear slices in the sugar mixture and place on the pancake (either at the start to bake it, they just won't puff up, or after 8 minutes).
2. Top with Jam at the 8 minute mark
3. Bake plain, the spread a little bit of dulche de leche and some banana slices on top. Mmmmmm