The Duke’s Dutch Baby

While we were in Seaside Oregon we stumbled upon a very interesting shop. It was filled with sarcastic T-shirts, Lava Lamps and John Wayne Cookbooks. I haven’t a clue what these three have in common, but I did pick up a cookbook. I could have gone with the John Wayne Way to Grill or the John Wayne Cast Iron Official Cookbook. I don’t know what makes it Official other than the cover is signed “Eat Up, John Wayne” and there are pictures of him with every recipe.

It was a real toss up between the two cookbooks. In the end, the Cast Iron cookbook won out. Grilling is more of a fair-weather activity, while cooking in a cast iron skillet is an everyday, no matter the weather style of cooking. Besides, I love my skillets and most of the time recipes cooked in cast iron are down to earth, good eating comfort foods.

I love the freshness, and the light airiness of a Dutch Baby. This one is delicious, kissed with fresh lemon juice and a dusting of sugar. Wait till you have a bite!

The Duke’s Dutch Baby
2 large Eggs
1/2 cup Flour
1/2 cup Milk
Kosher Salt to taste
4 tablespoon Butter
1 Lemon
Powdered Sugar for dusting
Fresh Berries, optional garnish

Place a 10-inch cast iron skillet in the oven and heat to 450 degrees.

While the pan is heating, whisk together the eggs, flour, milk and salt until well beaten. Set batter aside.

When the oven has reached temperature, CAREFULLY remove the skillet from the oven, add butter and swirl the pan to melt the butter while coating the pan. Immediately pour the patter into the pan and return to the oven. Let bake for 12 to 15 minutes or until the pancake is puffed up and golden brown.

As the pancake is baking, cut the lemon in half and set aside. Once the pancake is cooked through, remove from oven, squeeze the lemon over the pancake, then dust with powdered sugar. Serve immediately as is or with fresh berries for a burst of color.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen