Sometimes life moves at such an incredibly fast pace that it may feel like it’s spinning out of control. Then Saturday morning finally rolls around … you bite into this Flying Saucer Dutch Baby Pancake and suddenly, even if just for a moment, all is right with the world!
Sorting through the HUNDREDS of various recipes that fill the pages of “Bronner’s Flavorful Favorites” cookbooks 1st and 2nd editions and trying to narrow down to showcase just a few was no easy feat! But when we came across this Flying Saucer Pancake (in our 1st edition), we were immediately intrigued! It seemed an awful-fancy name for a such a simple weekend classic …
Ironically, awful-fancy is a perfect description for this delightfully diverse dish as is the simplicity of preparing it!
This Flying Saucer Dutch Baby Pancake is made with a mere six staple ingredients you very likely already have. So we think this weekend calls for PANCAKES!
FLYING SAUCER DUTCH BABY PANCAKE RECIPE*
– 2 eggs
– 1/2 c. milk
– 1 tsp. vanilla
– 1/2 c. flour
– 4 T. butter
– 2 T. confectioners’ sugar
1. Heat oven to 425°.
2. Beat eggs with a wire whisk. Add milk, vanilla and flour; beat a little more (not too much.)
3. Melt butter in a 12-inch iron skillet**.
4. Pour in egg mixture.
5. Bake 15-20 minutes until golden brown.
6. Remove from the oven and sprinkle confectioners’ sugar on top.
7. Return to the oven for 1 additional minute.
8. Serve hot.
*submitted by Kathy Bradburn
**I used a cast iron pot when I made this recipe a second time as I did not have the original cast iron pan on hand and it did work, although the rise was a bit different.
Seriously simple, right?! But it’s OKAY; astonish your family or friends with your “supremely superior culinary skills” when they see this puffed pastry served up!
The benefit of “testing” these (already proven) recipes is of course taking those first few bites! Okay, okay … maybe more than a few 🙂 This pancake didn’t actually make it back to the office for sharing!
DUTCH BABY PANCAKE VARIATIONS
But in retrospect, we could see this Dutch Baby pancake …
- making an elegantly alluring dessert rounded out with a colorful fruit compote and dollop of whipped cream (Oooh! How delightful would this be with our Fruit Salsa and a dash of cinnamon?!)
- making a satiating breakfast topped with sautéed vegetables, like garlic and leek (omit the confectioners’ sugar), and served with a side of bacon, sausage etc.
Or … leave the grandeur behind, slink into your favorite jammies and enjoy a pan of this golden goodness as it is. After all, it is the perfect Dutch Baby pancake!
**After posting this teaser on our Instagram and asking for any guesses what it could be, @cakewalkl guessed it was Kaiserschmarn – an Austrian shredded pancake. While it’s not quite the same, it did spark the idea of enjoying this delightful dish much the same – with a side of applesauce for dipping! Why not try our Mother’s Crockpot Applesauce with it?!