When I first became acquainted with this dish it was a version called Hootenanny. A simple snack or breakfast or anytime food that my children could make themselves with few ingredients, and I always would be pleased with their independence and nourishment.
After Pathfinder married and we were treated by my new daughter-in-law to a more upscale version named Dutch Baby, I didn’t really want to go back to the humble Hootenanny. I haven’t eaten Iris’s Dutch Baby lately, and perhaps it’s identical to this one. When Pippin was here I decided to make this “popover pancake” for her and the children Sunday evening, and I was surprised that I could locate her own version of the recipe in my messy files.
I doubled the recipe and baked it in a 12-inch cast iron skillet. Also I put the lemon zest in the batter and served the wedges with maple syrup. As long as you keep eggs and milk at a suitable ratio, the recipe is wonderfully adaptable as to ingredients and baking pans. It’s fun if you can bring it to the table when still puffed up from the oven, but it deflates quickly!
Pippin’s Dutch Baby
1/3 cup sugar
2 teaspoon grated lemon zest
3 large eggs at room temperature 30 minutes
2/3 cup whole milk at room temperature
2/3 cup all-purpose flour
2 T. sugar
1/4 teaspoon pure vanilla extract
1/8 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/2 stick salted butter, cut into pieces
Put 10-in cast-iron skillet on middle rack of oven and preheat oven to 450°F. Stir together sugar and zest in a small bowl.
Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, sugar, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more. (I just mixed everything at once in the blender.) Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 20 minutes.
Serve immediately, topped with lemon sugar. Lemon wedges on side.