Dutch Baby

My husband found an Alton Brown recipe for Dutch baby and decided to try it. It's a sweet popover served for breakfast. My husband already had a pretty good recipe but thought that since Alton Brown is the king of science, he would see if Alton's was better. It wasn't. Alton's recipe produced a flat, dense pancake and it was more complicated to make. Back to the original recipe.

Dutch Baby (Alton Brown)

3 Tbs butter, melted and divided

2 3/8 ounces all-purpose flour, approximately ½ cup

3 Tbs vanilla sugar, plus extra for serving

½ tsp kosher salt

½ cup whole milk, room temperature

2 large eggs, room temperature

Lemon wedges

Preheat oven to 375 degrees F.

Place 2 tablespoons of the melted butter into a 10-inch cast iron skillet and place in the oven. Set the remaining tablespoon of melted butter aside to cool slightly. Wait 10 minutes before assembling the other ingredients.

Place the flour, vanilla sugar, salt, milk, eggs and remaining tablespoon of melted butter into the bowl of a food processor or blender and process for 30 seconds. Carefully pour the batter into the preheated skillet. Bake on the middle rack of the oven for 30 to 35 minutes or until the edges are puffed and brown. Sprinkle with additional vanilla sugar and serve with lemon wedges.

Now, here's my husband's original recipe. It's nice and puffed when it comes out of the oven. I guess the extra egg makes all the difference.

Dutch Baby

2 Tbs butter
1/2 cup flour
1/2 cup milk
3 eggs
1 lemon
Powdered sugar

Heat oven to 450 degrees. Add butter to shallow dutch oven and place in oven.

Stir flour, milk and eggs and blend well. When butter has melted, add batter to dutch oven. Bake for 20 minutes until edges are brown.

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