It's a Dutch Baby, Baby!

I recently watched Ina Garten,

of Barefoot Contessa fame,

make Tri-Berry Oven Pancakes on

her Food Network show.

However, her recipe requires one to have

four individual gratin dishes,

which I don't.

I did know that what she made

were essentially individual Dutch Babies,

or oven pancakes,

so I turned to Alton Brown's recipe for a Dutch Baby.

 The players:

3 tablespoons unsalted butter, melted and divided
2 3/8 ounces all-purpose flour, approximately 1/2 cup
3 tablespoons vanilla sugar
1/2 teaspoon kosher salt
1/2 cup half and half, room temperature
2 large eggs, room temperature

Toppings, not shown:
strawberries, macerated with granulated sugar
powdered sugar

Preheat oven to 375 degrees F.

Place 2 tablespoons of the melted butter into a 10-inch cast iron skillet and place in the oven.  Set the remaining tablespoon of melted butter aside to cool slightly.  Wait 10 minutes before assembling the other ingredients.

Place the flour, vanilla sugar, salt, milk eggs, and remaining tablespoon of melted butter into the bowl of a food processor or blender and process for 30 seconds.  Carefully pour the batter into the preheated skillet.  Bake on the middle rack of the oven for 30 to 35 minutes or until the edges are puffed and brown.  Cut, and serve with the macerated strawberries and a sprinkling of powdered sugar.

 If you have a digital kitchen scale, now is the time to use it.  If you don't, then go out and buy one!

 Follow the recipe and carefully pour the batter into the very hot skillet.

 After 30 minutes the Dutch Baby was finished baking.

Serve with strawberries and a sprinkling of powdered sugar.*

This was a hit in the Foodie Household.

*Your favorite berries can be substituted, or maple syrup can even be drizzled over the top.

Enjoy.

I still think I'm going to try to find those individual gratin dishes, though.