The Dutch Baby
Chef's Note: When I saw a recipe on NYT Cooking for a "large fluffy pancake" I knew it would make for an excellent photo subject. A well-lit tutorial video, showcasing the pancake's complementary yellow and golden-brown hues topped with a dash of white powdered sugar and a splash of purple jam, only confirmed my suspicions and strengthened my resolve to make it. The recipe itself is surprisingly simple: it demands no prerequisites other than the desire to try something new. Something interesting that I learned while baking the pancake is that powdered sugar can be made at home! In 5 minutes! The recipe asked for "confectioners' sugar," but having none at home, I resorted to the tried-and-true way of debugging unfamiliar errors: Googling it. My math teacher once told me that everyone knows man's second best friend is the dog, and that his first best friend is the identity
but Google is definitely top three. A query of "how to make confectioners sugar" showed me the way and I have included it as a lemma to the main recipe. Please enjoy making this large fluffy pancake, whose official name is "The Dutch Baby."
½ cup flour
½ cup milk
1 tablespoon sugar
Pinch of nutmeg
4 tablespoons unsalted butter
Toppings (optional but highly recommended): syrup, fruit, jelly, confectioners' sugar or cinnamon sugar
Lemma. How to make powdered sugar (confectioners' sugar)
Mix together regular sugar and cornstarch in a ratio of 1 cup of sugar to 1 tablespoon of cornstarch in a blender. (Less than 1 tablespoon is also ok, as the cornstarch is there to keep the sugar dry.)
Blend for 3-5 minutes (depending on how much sugar you are making), then stop and stir with a spatula to make sure everything is being blended.
Blend for a bit longer until the sugar is a fine powder.
Store your homemade powdered sugar in an airtight container and it should last for a very long time.
Preheat oven to 425 degrees Fahrenheit. Place a 10-inch pan in the oven so that it becomes warm.
Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter can also be mixed by hand.
Remove the warmed pan from the oven and place the butter in the pan. Keep an eye on the butter as it melts (do not let it burn!).
As soon as the butter has melted, add the batter to the pan and return it to the oven. Bake for 20 minutes, or until the pancake is puffed and golden. Lower the temperature to 300 degrees and bake 5 minutes longer.
Remove the pancake from the oven, cut into wedges and serve at once with a topping of your choice.
Add jelly and risk sacrificing the aesthetic of your creation in exchange for heavenly taste.
Written and photographed by Dylan Zhou.