Nobody Puts this Cinnamon Dutch Baby in a Corner
By Marianne Sundquist
Yield: 4 servings
Time: 30 minutes
I’m always on the prowl for one-pot wonders. Usually, this means soups or stews, but sometimes it means big salads that I put in the middle of the table with a pile of forks before calling everyone to the table. It means fewer dishes, and whatever is in the pot, plate or skillet can stand on its own while bringing the (flavor loaded) goods. Not surprisingly, these are the meals we go back to again and again.
In this instance, instead of standing at the stove flipping pancakes while everyone is at the table eating without me, this is one big pancake that easily serves everyone at the same time. I’m calling it a Dutch Baby because, well I have no good reason except that’s what it’s often called here in the US, but it’s not Dutch at all. Supposedly the name was coined by a Seattle cafe, although its origins reach back to Germany and the Netherlands. Cooking the custardy batter all at once in a piping hot skillet results in a delightful popover-esque crepe-like pancake.
So now let’s get down to business. You can make this savory by leaving out the cinnamon and sugar and topping it with whatever toppings your imagination can conjure. You can keep it sweet by drizzling a little maple syrup over the top, jam, fruit, or even a dash of powdered sugar and a squeeze of lemon. As if this one pancake thing wasn’t easy enough, you can also make the batter the night before, and then all you have to do in the morning is pour the batter into a hot pan. Truly, can breakfast get better than this?
½ c. milk
2 T. brown sugar
1 t. ground cinnamon
½ c. All-Purpose or Whole Wheat Flour
4 T. unsalted butter
Preheat the oven to 425 F. In a large bowl (or blender) whisk together the eggs, milk, brown sugar, cinnamon, and flour just until smooth. Reserve the batter while you prepare the pan.
Place butter in a large cast-iron pan (around 10”) or heavy-bottomed baking dish and heat for five minutes. Pour in batter. Lower heat to 375 F and bake for around 20 minutes or until it’s golden brown and puffed up in the center. Remove from the oven, cut into wedges and serve with your favorite pancake toppings.