My friend came over for a quick brunch before the movies and, because she is one my oldest friends, I knew that the way to her heart was via pancakes and syrup rather than eggs and salsa. It seemed rather silly to have her over for a catch-up meal only to stand over the stove making pancakes and then I remembered that I had a recipe for a Dutch baby, which essentially is a sweet popover or Yorkshire pudding. Takes 2 minutes to put together and about 20 minutes in the oven while you assemble everything else.
3 eggs
½ cup flour
½ cup milk
1 Tbsp sugar
4 Tbsps butter
Pinch of salt
Pinch of cinnamon or nutmeg if desired
Place an oven proof dish in the oven and turn to 425 to preheat.
Put flour, sugar, salt and nutmeg (if using) in a bowl.
Measure the milk into a measuring cup and add the eggs. Whisk together to combine and pour into the flour mixture. Whisk to combine, ensuring that no dry flour remains.
As soon as the oven has preheated, open the door and gingerly add the butter to the hot pan. Close the oven door and wait 30 seconds - when you open it again the butter should have melted and will be turning a nutty golden brown.
At this point either pull out the oven rack, pour the batter into the dish and close the oven again, or remove the hot dish to the top of the stove, add your batter and put the dish back into the oven. Either way, once it is in bake it for 20 minutes without opening the door.
After 20 minutes, lower the heat to 300 and cook for an additional 5 minutes.
Remove from the oven and take it straight to the dining room table in all its puffed up glory.
I served mine with the options of maple syrup, sour cream or cranberry relish but any jam, jelly or syrup would be good.
Could not find my great aunt's hand written apple Dutch baby recipe so looked for inspiration, here instead.