At first trying to decide which recipe to do for the blog was almost impossible and with each chapter I read my decision changed. The descriptions and recipe choices featured in this book are all really tempting and I doubt you will get through the book without marking at least a few. Timing worked out on my side and I finished the book right before my New York House guests arrived. As Rob was working on their first morning here breakfast was on me and I immediately thought of
Molly’s recipe for Dutch Baby Pancakes. Not only did I have all the ingredients but it seemed the perfect breakfast for two people suffering from jet lag and awakening to their first
morning. The only changes I made were to use 5 eggs, because mine were small, and to use a 12-inch cast iron skillet because that is the size that I have. Though the recipe says it serves 2 the three of us had plenty with Sausage and berries along side. I am happy to report that both guest really enjoyed their breakfast and I think it was a pretty great way to kick of a vacation. California
To read the other group member reviews and see which recipes they tried out go to the group site This Book Makes me Cook.
I also highly recommend checking out Molly’s blog Orangette where you can see even more of her recipes and read more about her life since, A Homemade Life was published. According to her most recent blog
post she has another book in the works which I am really looking forward to.
Here is the recipe straight from the book, if you would like to see it on her blog along with her writing to go with it you can click here.
Dutch Baby Pancakes With Lemon and Sugar
From A Homemade Life by Molly Wizenberg
For the pancakes
2 tablespoons (1 ounce) unsalted butter
4 large eggs
For the Topping
freshly squeezed lemon juice
powdered sugar, sifted
- Put the butter in an 8-inch cast-iron skillet and place over low heat.
- Alternatively, put the butter in a similarly sized cake pan or pie plate, and place in the preheated oven for a few minutes. As the butter melts, use a pastry brush to coax it up the sides of the skillet.
- Meanwhile, in a blender, mix together the eggs, flour, half-and-half, and salt until well blended.
- Pour the egg mixture into the warmed skillet. Slide into the oven, and bake for 18 to 25 minutes.
- The mixture will rise and puff around the edges, like a bowl-shaped soufflé. The Dutch Baby is ready when the center looks set and the edges are nicely risen and golden brown.
- Remove from the oven. Drizzle-or splash, really; abundance is good here- with lemon juice and sprinkle generously with powdered sugar. Serve immediately.