To those of you unfamiliar with US English: No, I have not turned into a cannibal and made pancakes with Dutch babies. I am not sure what these are called in Europe but they are commonly referred to as 'Dutch Baby Pancakes' in the US.
I was going to make the recipe from CHOW when my friend Christina Busch gave me a simpler alternative.
Christina squeezes fresh lemon over the Dutch Baby Pancakes to deflate them and recommends serving them with peaches. I have served mine with an orange sauce made from fresh Spanish oranges.
Dutch Baby Pancakes - Christina Busch
Ingredients - The Pancake
1 Cup Flour
1 Cup Whole Milk
4 Eggs
100 g Unsalted Butter
Ingredients - The Sauce
3 Oranges (peeled, sliced and seeded)
1/2 Cup Brown Sugar
60 g Unsalted Butter
2 Tbsp Cointreau
Step 1: Preheat oven to 220C or 425F.
Step 2: While it's preheating beat the eggs and then pour in the milk.
Step 3: Mix the sifted flour into the mixture and let it sit.
Step 4: Once the oven is preheated put your pan into the oven and let it heat for at least 5 minutes.
Step 5: Melt the butter in the pan and then add the batter and put it back in the oven for around 20 minutes. If it's still pasty white after 20 minutes, leave it in for a few more minutes, no more. Once it starts browning it goes fast!
Step 6: While the pancake is baking, make the orange sauce. Melt the butter in a sauce pan and then add the brown sugar and wait until bubbly.
Step 7: Add the orange slice and sprinkle Cointreau over them and simmer until the pancake is ready occasionally turning the orange slices in the pan carefully so as not to break them.
Step 8: Pour the orange sauce over your pancake and serve.
