As the Nationwide quarantine continues, I’ve asked some of my chef friends what they’re cooking while at home for extended periods of time.
One of my favorite things I’ve heard (thanks, Charley!) is a dutch baby. These puffy, popover–style pancakes are amazing, and incredibly simple to make, and will gain you lots of points at the breakfast table. More interesting than regular pancakes and very easy to customize with lots of delicious toppings (think: berries and cream), these will break up the monotony of breakfast, lunch (could be used in a savory application), or dessert.
This particular recipe was adapted from the NY Times.
½ cup flour
½ cup milk
1 tablespoon sugar
Pinch of nutmeg
1 or 2 pats of butter
Preheat oven to 425. Melt butter into a 10 inch skillet.
Mix all ingredients, except for butter, in blender and blend until smooth. Add to skillet and bake 20 minutes, then drop the oven to 300 and bake for five more minutes.
Serve immediately with berries, jam, whipped cream, or whatever you choose to top it with, and sit back and let the compliments roll you way.