Just like learning a new word & then you hear it almost immediately, I find this is what happens to me when it comes to what I’m inspired to cook. Here’s a recent example.
I recently saw a pic on Instagram titled Corn Dutch Baby, which (if you ask me) is nothing more than a fancy name for an oven pancake. So between seeing this pic and having 3 ears of farm fresh corn on hand from the CSA that’s distributed out of The Miracle Garden I live next door to and overlook, I was fired up and made what I thought would be a puffy corn oven pancake, but NO. It was certainly delicious but it was not light & puffy. A week went by with a frequent pang from a nagging craving that had not been met until the following Sunday, erev Rosh Hashanah, that I whipped up a true, simple, apple Dutch baby pancake that came out perfectly. It takes no time at all and needless to say – It’s all BASIC STAPLES.
Here’s what TO DO:
Preheat the oven to 425°
Peel and slice an APPLE into thin wedges
Melt 3 Ts of Butter in an oven proof pan or skillet
Place the apple slices in the melted butter on the bottom of your oven proof pan in an orderly manner, in a single layer
Mix up 2 eggs, 1/2 C of milk & a 1/2 cup of unbleached flour – until very smooth.
Remove the hot pan w/the melted butter and par baked apples from the oven, with a mitt, and pour the batter into the melted butter in the pan. Cook for 20-25 minutes.
You’ll remove an absolutely beautiful, puffy warm oven pancake.