Phillip only bakes when I leave the house. I’ll be like, “Bye, I’m going to have brunch with my book club!” And I come home hours later to find that he has made and consumed an entire Dutch baby by himself. This has happened on multiple occasions. And I am never amused.
So I took matters into my own hands and decided to make my own Dutch baby. They are like ridiculously easy. Which is probably why Phillip makes them. As far as I know, he can bake three things: Dutch babies, scones that are more like free-form muffins, and my molasses cookies, which are foolproof. But damn if he can’t make a mean risotto.
For those of you who are like, “Why is she talking about babies? Is her husband cheating on her with a Dutch woman?” No. Context, man. Get it together. It’s a popover pancake. And it takes like 30 minutes to throw together. Superior to regular pancakes, in my opinion, because I don’t have to stand there flipping pancakes for a million hours. I just pop the sucker in the oven and it’s done.
I have a load of goat’s milk left over from some ill-fated recipe testing, so I threw it in in place of cow’s milk. I love the mild tang that it gives the pancake. To complement the goat’s milk, I went with fresh figs, pomegranate, and some honeycomb, which I couldn’t resist buying it because it’s so prettyyy.
I made this one afternoon for lunch and Nolan and I ate it all by ourselves. Take that, Phillip. That’s what you get for going to your “real job” in a “building” where they “pay you.” Pffft.
- 3 tablespoons butter
- 3 eggs
- ¾ cup (90 grams) all-purpose flour
- ¾ cup goat’s milk, warmed
- 1 tablespoon granulated sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon cinnamon
- heavy pinch kosher salt
- 6-8 fresh figs, cut into quarters
- 4-6 tablespoons pomegranate arils
- Honeycomb (or honey, if you can't find honeycomb)
- Preheat the oven to 400°F. Place butter in the bottom of an 8-inch cast iron skillet* and pop the skillet into the oven to melt the butter.
- In a large mixing bowl, combine together eggs, flour, warm goat’s milk, sugar, vanilla, cinnamon, and salt. Whisk vigorously for about a minute until the batter is very smooth and lump-free.
- Remove the skillet with the melted butter from the oven, swirl the butter around the bottom of the pan, and pour the excess into the pancake batter. Whisk until combined. Pour the batter into the hot skillet and stick it back in the oven. Bake for 20-25 minutes, until the pancake has puffed up and the edges are golden brown.
- Transfer the skillet to a wire rack to cool for 5 minutes, then slice and serve warm with figs, pomegranate arils, and honeycomb. (I like to smash the honeycomb across the warm pancake with my fork and then top it with the figs and pomegranate.)
- *You can use a larger skillet size just fine; the pancake will be a little thinner.