I don't like to fuss about making food. I appreciate the art and science in it but I don't like to make it out to be an extravagant show. It seems that much of the world is about ensuring we notice and appreciate the beauty in what we do. I generally believe that's a good thing but not when we celebrate mediocrity.
In the mornings, I like to make breakfast; sometimes large ridiculous feasts because I spend about a half an hour thinking about it in bed. But most of the times, I like to make things in a nonchalant but meticulously way. In that case, I bake.
Baking is quite a science. In the beginning, you have to be very meticulous about your preparation but it allows you the freedom to wonder after.
This recipe allows you to make breakfast while getting ready in the morning.
Total time: 30 minutes
Active time: 5 minutes
- 10 inch cast iron skillet
- measuring cups
- blender or bowl and whisks.
Dutch Baby Base:
- 1/2 cup of All purpose flour
- 1/2 cup of whole milk (or whatever milk you have) Whole milk has 3.25% fat compared to the others. Just do yourself the flavor favor.
- 2 large eggs
- a knob of butter (about 1 tbsp.)
You can make many varieties of these but here are some of my favourites:
Spring has sprung
- 1/4 cup of dill
- 1/4 cup of parsley
- 1/4 cup of cheese (something like pepper jack or cheddar works well)
Green eggs & ham
- 1/4 cup of saute onions
- 1/4 cup of parsley
- two slices of bacon cut up into bites
Indian spice and everything nice
- a pinch of ground cardamon (about 1 tsp)
- a splash of vanilla or almond extract (about 2 tsp)
- a dash of ground cinnamon (about 2 tsp)
- a pinch of grated nutmeg (about 1 tsp)
- a splash of vanilla extract (about 2 tsp)
- Preheat oven to 425F. Place 10 inch cast iron skillet into the oven as it preheats.
- Combine measured milk, flour, and eggs in a blender jar and blend until smooth. Shake the jar before blending, this helps the flour to be fully incorporated to form the batter. Add batter flavors to blender and pulse for 2 -3 seconds. Alternatively, if you're not using a blender, combine and whisk ingredients together furiously. Aerating the batter helps with the lift coefficient.
- Remove the cast iron from the oven and place butter in it. As soon as the butter is completely melted add the batter to the pan and return the pan to the oven.
- Bake for 15 minutes or until the pancake is puffed and golden. The batter should have risen over the rim of the skillet by now. Lower the temperature to 300 degrees and bake for five minutes more.
- Remove pan from oven. If savory, top with additional eggs, avocados, bacon, cheese, and what have you. If sweet, a smear of jam and a sprinkle of fresh fruits will do.