This is the first guest post, written by my husband about our Valentine’s day breakfast.
My wife and I don’t really celebrate Valentine’s day too seriously, usually it is either a nice homemade dinner or a romantic night out at a nearby restaurant. Last year we just had a simple steak dinner at home for our first Valentine’s day as a married couple, but that was mainly because Jackie was two months pregnant and was having a difficult time keeping food in her belly. This year with the Little One around we didn’t have a chance for a romantic night out and since Jackie made a wonderful rib dinner Friday night, I decided to treat my wife to a nice lazy Sunday morning and a delicious homemade breakfast. I occasionally search through cooking websites for ideas and a few weeks ago I stumbled upon a recipe for a cast iron Dutch baby pancake. I never heard of it before, but it is basically a light fluffy pancake and it kind of reminded me of a popover. I made a few changes per my own tastes and it was so incredibly delicious. I like this recipe because it is so simple and easy to make, I think it only took about 10 minutes of preparations and making the batter and 15 minutes in the oven before it was ready to eat.
1 cup of milk
6 tsp of butter
1 cup of flour
1 tsp of sugar
1/2 tsp of salt
Topping: any fruit preserves of your choice – we had a can peach pie filling in the pantry and a jar of my Mother’s delicious homemade triple berry jam, so I split the pancake down the middle.
Start by preheating the oven to 425 degrees and placing the cast iron pan along with 4 tsp of the butter in the coats the bottom of the pan. Then combine the eggs, milk, and remaining 2 tsp of butter (melt in the microwave first) in a small bowl and whisk everything together. Once the those are mixed together, add some vanilla (for some reason I never measure out vanilla, which I add in every flour based breakfast meal I make, but I add a lot; it was probably close to a tablespoon). Next combine the dry ingredients in a different bowl and mix them together. Pour the liquid ingredients into the flour mix and whisk until the batter is smooth.
Once the batter is ready to go, take the cast iron pan out of the oven and swirl the melted butter around the bottom of the pan, make sure to get the whole bottom covered. Then pour in the batter and stick the pan back in the oven for ~15 minutes. The pancake will rise considerably, like a popover, but it isn’t done until the top is golden brown and crispy. Once you take the pan out of the oven, the pancake will fall, so don’t be alarmed thinking something went wrong. Add the preserves on top of the pancake and serve.