Wednesday, April 4, 2012

Oh So Good Dutch Baby with Lemon Sugar – Lemony Goodness for a Spring Time Breakfast


Some people call this oven baked pancake/popover a Bismark, while others call it a Dutch Baby. Both are baked in a cast iron skilled in a hot oven where they puff up dramatically and make an impressive breakfast dish. The Bismark was one of the most popular recipes in the original Silver Palate Cookbook, one of the best selling cookbooks of all times. Normally it’s served with powdered sugar and fresh lemon wedges, or it can be gussied up with fresh fruit as I did in a previous post several years ago. Click to see my Bismark with fresh raspberries and blueberries. It’s also delicious with sautéed apples and cinnamon.

That particular post with the Bismark topped with fresh seasonal fruit was very popular and I thought you might enjoy reading some of the reader’s comments on how they like to serve this delicious treat:

- “Sometimes we serve it for Sunday morning breakfast, other times as a dessert.”
- “We call is a German baked pancake. It’s my daughter’s favorite and I’ve acquired 4 small cast iron skillets and the next time they visit it will be individual small ones instead of big ones.”
- “Dutch Baby is becoming my easy / fancy weeknight meal – nothing to it, but I’ve also found a savory recipe that uses diced ham and gruyere cheese – delicious!”
- “I’ve been looking for fancy recipes to make while camping. This could easily be adapted to campfire oven cooking.”

This comment was perhaps my favorite: “If every morning started out with one of these, I’d never have a bad time.”


I recently found this recipe in a Gourmet publication Gourmet Comfort and fell head of heels in love with their picture and the lemon sugar. As you can see, it rises up dramatically in the oven, but deflates somewhat after it’s removed. I like to show it off as if comes out of the oven and then I don’t worry about it when it deflates. It tastes so good no one will notice.

Two tips to pass on. Most of the recipes for Dutch Babies and Bismarks call for using somewhere between a half stick of butter to a full stick. If you shutter at that much butter (I do), I assure I’ve made these many times using only 2 tablespoons of butter and you would never know the difference. I also like to grate the nutmeg myself (it’s so much better than the powdered stuff) and it’s super easy if you have a microplane rasp (the same one you use to zest a lemon). Just grab a nutmeg nut and scrape it along the rasp. Voila, freshly grated nutmeg. Now you can throw the powdered stuff way.

If you have house guests for Easter or if it’s just the two of you, pop a Dutch Baby in the oven and “start your day off right.”


Dutch Baby with Lemon Sugar
Gourmet Comfort & Epicurious – serves 4 (or 2 hungry ones)


Lemon Sugar:
1/3 cup sugar
2 teaspoons grated lemon zest

For Dutch Baby:
3 large eggs, warmed in their shells in very warm water for 5 minutes
2/3 cup whole milk brought to room temperature
2/3 cup all-purpose flour
¼ teaspoon good quality pure vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoons freshly grated nutmeg
1/8 teaspoon salt
½ stick (4 tablespoons) unsalted butter, cut into pieces (if you are watching your calories, 2 tablespoons works perfectly fine)
Garnishes: Lemon sugar, lemon wedges, your favorite jam, whatever you like

Stir the sugar and lemon zest together in a small bowl and set aside. Put a 10” skillet (preferably cast iron), on the middle rack of an oven and pre-heat the oven to 450 degrees F.

Beat the eggs with an electric mixer at high speed until pale and frothy, then beat in the milk, flour, vanilla, cinnamon, nutmeg and salt. Continue to beat together one minute more (batter will be thin). Set aside.

Remove the hot skillet from the oven and add the butter pieces and melt, swirling to coat. Add batter and immediately return the skillet to the oven. Bake the Dutch baby until puffed and golden brown, 18 to 25 minutes. Serve immediately. Top the Dutch baby with a sprinkle of the lemon sugar. Serve with fresh lemon wedges


Or with your favorite jam.


I will be sharing this recipe with Foodie Friday at Rattlebridge Farms, Miz Helen’s Country Kitchen Full Plate Thursday, and On the Menu Monday at Stone Gable.

I hope everyone has a happy Easter and Passover and it doesn’t rain on your parade. I’ll be wearing my Easter bonnet. Will you?

53 comments:

  1. That is something so delicious! A spring-like recipe.

    Cheers,

    Rosa

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  2. We like it with a fruit syrup as well as the fruit. My husband has managed to halve the recipe (a similar one, that is) and prepare it for two so I'd say it's a very flexible dish!! The original Silver Palate really started me in the kitchen. Not that I didn't cook before, I just lacked inspiration. I purchased it at Hilton Head and just wanted to sit on the porch of the bookstore and read it rather than continuing to vacation.

    Best,
    Bonnie

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  3. My mother's favorite, Sam. I had lunch with her several times a week and her favorite place was always the Pancake House, where they served quite a good Dutch Baby. She squeezed fresh lemon juice on it and added confectioners sugar. Bringing back great memories!
    She also made her own at home, but made it savory by adding sausage. We had it often for dinner...rather like Toad in the Hole.
    Fun post and we LOVE Dutch Babies at my house! :)

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  4. wow this looks so so good.
    Regards
    olguis.

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  5. Sam, your Dutch Baby is gorgeous! I am so happy to find this recipe! I tend to shy away from them because of all the butter. Well, I am making one for my guest on Friday.
    I love their impressive look and scrumptious taste!
    Thanks so much for your great version of one of my favorites!
    Have a happy and blessed Easter!
    Yvonne

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  6. oh my word- literally i don't have any words? I am speechless- it looks amazing

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  7. What a great idea! I love popovers and now that I know I can do this with just 2Tablespoons of butter I'm hooked. I think I will make this on Easter. Hubby and I will be visiting our son in Sydney, Australia. This will be fun and special.
    Happy Easter.
    XXOO

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  8. Wow that looks so good and I love lemons :) Diane

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  9. This looks wonderful, such a fun unique dessert. I love all the ways you can vary it!

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  10. That would definitely start my day off right! It looks delicious and I will be trying it. Thanks for ther recipe!

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  11. This is amazing; I have often seen pictures of this but never made it. I can only wish mine would come out as perfect as yours.
    Rita

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  12. I would want a 2nd breakfast if I was served with this baby! It looks amazing!

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  13. Sounds delicious and looks easy. I think the flavors would be divine.
    Thanks so much for sharing!

    Pat

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  14. Sounds delicious and looks easy. I think the flavors would be divine.
    Thanks so much for sharing!

    Pat

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  15. I haven't made a Dutch Baby is quite a while, Sam. Looking at yours I'm encouraged to make one for Easter breakfast! Have a wonderful holiday.

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  16. I love Dutch Babies. They're so easy to make, and yet are such a big ta-da. I make an apple version, but I'll bet that the lemon one is fantastic! You captured it well-- nice and puffy, and then on the plate. Very mouth watering.

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  17. Yum! Yum, yum yum, yum yum!

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  18. this would go so lovely with my espresso! Love it. Great meeting you via Rosa's Yummy Yums! :)

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  19. Look at how high yours rose Sam. Add some fresh fruit, which is hopefully coming soon, and breakfast will draw crowds.

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  20. I love it both puffy and flat! It's a grand reason to get out of bed in the morning!

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  21. Good Morning Sam,
    It would truly be a good morning to have this beautiful Dutch Baby sitting on the breakfast table for my guest. I love a Dutch Baby and consider it a real treat. Your presentation motivates me to make this recipe soon, it looks delicious.

    Hope you have a wonderful Easter Celebration Week End and thank you so much for sharing at Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  22. I've heard of a Dutch baby but have not referred to as a Bismark. Either name, it looks like something fun to make.

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  23. I've not heard of these, but it looks awesome and I'm sure I'd enjoy it.

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  24. I've never trying making a Dutch Baby but your photos are inspirational and I'd love to try it. The lemon sugar sounds wonderful. I love how they looked when they puff!

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  25. This is new to me and it looks delicious!
    Thanks for sharing :)

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  26. Sam! This looks divine! I wish I had one for breakfast this morning.

    I have missed you SO much, and I hope I will be able to blog again in the not too distant future. I'm on Mr. M's computer this morning and have to relinquish it in a second, but I wanted to drop by and thank you for your visit. It's been awful not having a computer, and I miss you and all of my blogging friends.

    I hope you and Makin have a wonderful, blessed Easter!

    And no, I will not be wearing my bonnet. My bonnet has seen better days. I'm a fuddy duddy this year. LOL!

    XO,

    Sheila

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  27. It looks yummy. I think I would probably have it for dessert, though. No Easter bonnet for me, though I do have a very pretty new dress. :)

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  28. I've been scrolling down your blog looking at wonderful recipe after wonderful recipe! I just love everything I see and read! So nice to meet you and thank you for the great tips about the butter.

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  29. Dutch baby sounds so good and comforting. I like the versatility and novelty of this pancake. This is indeed a great way to start the day.

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  30. Sam, This looks so delicious, I love the lemon sugar recipe, and it's time for breakfast! Gotta run! LOL!!!

    Happy Easter to you and your family!

    Mary

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  31. I think I'm going to try making this for DH on Easter morning! He would really be impressed!
    I've never tasted one but it looks so pretty, I'm dying to try it, Sam.

    I've even got Myer lemons to use to make the lemon sugar!
    Thanks for sharing this recipe!

    fondly,
    Rett

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  32. How is it that I have never had one of these?! Well, I am about to remedy that. Thanks for the recipe and the hints... I agree with you about the butter.

    Bises,
    Genie

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  33. Dear Sam, Looks wonderful. I would love to try it. Blessings, Catherine xo

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  34. oh Sam Look delicious and georgeous!! Happy Easter!!

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  35. This looks so simple, Sam. I think I can make it!

    Take care!

    Joan

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  36. This is one of those dishes that my parents started making AFTER I went away to college :/ I love these...and yours poofed to perfection. Happy Easter, Sam! xo

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  37. This is something I haven't yet enjoyed, Sam...so I will just have to try it, it looks delicious!
    Have a happy Easter
    Ronelle

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  38. Yum!!!! I love everything that comes out of your kitchen. Happy Easter! XO, Mona

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  39. What a dramatic dutch baby! It just puffed up beautifully. I don't make a dutch baby often, but when I do everyone goes crazy for it. I'm pinning this one. The lemon sugar topping is genius!!

    Hope you and Meakin had a great Easter weekend!

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  40. I have never heard of this!! how fabulous for guests!! thank you!

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  41. I am a huge fan of Dutch babies...and can't wait to try this LEMON version! Looks delish!!

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  42. I have a 10 inch cast iron skillet so I’ll make these babies for sure next Sunday. You always have the nicest recipes and Meakin with his good illustrations makes “les plats en valeur!.”

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  43. Gosh, that looks delicious. Amazing.

    Velva

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  44. Your Dutch Baby is picture perfect, Sam. I'm happy to have your recipe because the last time or two I made mine it didn't rise properly. This is one of my favorite weekend treats.

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  45. I have got to get me a cast iron skillet just so I can make one of these! It's so beautiful and dramatic, a great yet simple and easy breakfast. I agree with that last comment, if I had one of these every morning, I would never have a bad time :)

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  46. Oh, yum! I just attended a presentation by Sara Moulton at IACP and she was singing the praises of lemon zest and eggs. I have to try this!

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  47. mmmmm...I haven't made these in many years. I have never made lemon sugar. I love lemon. thank you for sharing

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  48. Oh, this looks so good. I love lemon. This recipe is just perfect for spring.

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  49. That looks weightless! It's like a baked piece of cloud. Amazing.

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  50. Your Dutch babt is beautiful. What a nice job on the photos...and I know you enjoyed eating it too! I have never had a Dutch baby before, reminds me of pop overs! I need some more lemon recipes.

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I enjoy reading each and every comment. I appreciate your taking the time to visit my blog and I hope you'll return again soon.
Sam