Monday, December 13, 2010
A simple, most impressive soufflé-like Dutch pannekoek.
Heat the oven to 425 degrees F.
Place a 10-inch cast iron pan in the oven and allow it to heat, about 10 minutes. Meanwhile, in a medium bowl, whip:
1/2 cup half-and-half cream
1/2 cup spelt flour
1/4 teaspoon sea salt
Remove the cast iron pan from the oven and add 2 tablespoons butter. Return it to the oven and allow the butter to just melt, about 3 minutes. Remove it once more and swirl the butter around, making sure it reaches up the sides of the pan. Pour the batter into the hot pan and slide it into the oven. Bake 18-20 minutes.
Pour a little fresh lemon juice over the hot Dutch Baby and sprinkle with icing sugar. Serve.
If you like berries with yours, try this:
2 cups blackberries, each sliced in half length-wise
1 cup blueberries, squeezed briefly in your palm
2 teaspoons organic sugar
2 teaspoons freshly squeezed lemon juice
1 teaspoon pure vanilla extract
2 tablespoons cointreau
1/4 teaspoon lemon zest
Combine and allow to rest at least an hour before serving. This allows the berries to release their juices.