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In the Oven: Kitchen-Sink Dutch Baby

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Up next on the schedule: a giant oven-baked Dutch baby pancake! Posting date is March 12.

Kitchen-Sink Dutch Baby
Author: Matt Lewis & Renato Poliafito
Serves: 4 servings
Ingredients
  • 3 tablespoons unsalted butter
  • 1 ripe medium banana, sliced into 1⁄4- to 1⁄2-inch- (6- to 12-mm-) thick slices
  • 2 large eggs, at room temperature
  • 1⁄2 cup (120 ml) whole milk, at room temperature
  • 1⁄2 teaspoon pure vanilla extract
  • 1⁄4 cup (30 g) whole-wheat flour
  • 1⁄4 cup (30 g) all-purpose flour
  • 3 tablespoons firmly packed dark brown sugar
  • 1⁄2 teaspoon kosher salt
  • 1 1⁄2 ounces (40 g) chocolate chips, mini chocolate chips, or chocolate chunks (slightly less than 1⁄4 cup)
  • 2 tablespoons confectioners’ sugar
  • Pure maple syrup, warmed, for serving
  • Handful of toasted, chopped walnuts (optional; see page 19)
Instructions
  1. Preheat the oven to 425°F (220°C).
  2. Melt the butter in a 10-inch (25-cm) ovenproof skillet (ideally cast iron) over low heat. Swirl the butter to coat the bottom and sides of the pan. Increase the heat to medium, add the banana slices all at once, and toss them with a nonmetal utensil to coat them with the butter. Cook for 1 to 2 minutes. Remove the pan from the heat and arrange bananas in a single layer in the skillet; set aside.
  3. In a blender, blend the eggs, milk, and vanilla for about 45 seconds on high until foamy. Add both flours, the brown sugar, and salt, and blend for another 30 seconds on high until frothy. Wait about 5 minutes, then pour the batter over the bananas. Sprinkle the top of the batter with the chocolate chips. Bake until the Dutch baby has climbed up the sides of the pan and is brown and dry to the touch in the center, 17 to 20 minutes.
  4. Remove the Dutch baby from the oven, sift confectioners’ sugar over the entire thing, slice, and serve immediately. Our Dutch baby is wonderful as is, but even better with a drizzle of warm maple syrup and a few walnuts sprinkled on top, if you like.

 

In the Oven: Orange Pancakes with Honey Butter

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Our first recipe for September involves no baking – instead, we’re making pancakes! Posting date is September 13.

In the Oven: Orange Pancakes with Honey Butter
Author: Matt Lewis & Renato Poliafito
Serves: 10 to 12 (6- inch / 15- cm) pancakes
Ingredients
  • For the Honey Butter
  • 8 ounces (225 g) unsalted high-fat/European-style (cultured) unsalted butter, softened, cut into cubes
  • 3 tablespoons clover honey
  • For the Orange Pancakes
  • 2 cups (255 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 cup (240 ml) freshly squeezed orange juice
  • 1 cup (230 g) plain full-fat Greek yogurt, strained
  • ½ cup (120 ml) well-shaken buttermilk
  • 4 ounces (1 stick/115 g) plus
  • 2 tablespoons unsalted butter, melted and cooled
  • 2 large eggs
  • 2 tablespoons (25 g) granulated sugar
  • Zest of 2 oranges (about 3 tablespoons)
Instructions
Make the Honey Butter
  1. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and honey on medium speed until smooth and creamy, about 4 minutes. Scrape the honey butter into a ramekin to use immediately with the pancakes. Leftover honey butter should be covered and refrigerated for up to 1 week.
Make the Orange Pancakes
  1. Preheat the oven to 200°F (90°C), if you plan to make all of the pancakes before serving them.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the orange juice, yogurt, buttermilk, 4 ounces (115 g) of the butter, the eggs, sugar, and orange zest.
  4. Make a well in the dry ingredients, pour the wet ingredients into the well, and stir together until just combined.
  5. Heat a large skillet over medium heat. Brush the pan with some of the remaining 2 tablespoons of melted butter. Add 1⁄3 cup (75 ml) batter to the pan per pancake, cooking until bubbles form on the tops and the pancakes are browned on the bottom. Flip and continue cooking them until they are completely browned on both sides, another minute or so. Continue buttering the pan and making pancakes until all the batter is used.
  6. Serve immediately as the pancakes are made, or keep them in the oven on a heatproof plate just until you’ve cooked them all (don’t leave them in the oven longer). Serve with copious amounts of honey butter.

 

In the Oven: Cornmeal Griddle Cakes

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Posting date is May 19!

Cornmeal Griddle Cakes
recipe source : Baked Explorations, p. 45

1 ¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda
1 cup yellow cornmeal
2 tablespoons firmly packed light brown sugar
2 eggs
1 cup buttermilk
2 tablespoons unsalted butter, melted
4 to 6 tablespoons unsalted butter for the skillet

In a medium bowl, sift together the flour, salt, baking powder and baking soda. Set aside.

Bring 1 ½ cups water to a boil. Place the cornmeal in a large bowl. Stirring continuously, slowly pour the boiling water over the cornmeal. Keep stirring until the mixture has cooled to lukewarm, almost to room temperature. Add the brown sugar and stir until combined.

In a medium bowl, whisk the eggs until pale yellow. Add the buttermilk and whisk until blended. Add the flour mixture, alternating with the buttermilk mixture, to the cornmeal in three parts (beginning and ending with the flour mixture), stirring after each addition until just combined. Stir in the melted butter.

Heat a skillet or griddle pan over medium-low heat.

Add 1 or 2 tablespoons butter to the skillet and make sure it coats the surface. Drop griddle cakes in ¼-cup batches into the skillet (they will spread – do not crowd the pan). Cook until the bottoms are medium-brown, about 3 minutes, and the tops are bubbly, then flip the griddle cakes over and cook the other side for about 2 minutes and serve immediately. Continue cooking and serving until all the batter is gone. Serve with generous amounts of sweet butter.

Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.