Dutch Baby Pancake

 
Christmas morning at our house means Sausage Balls and Dutch Baby Pancakes.
THE MOVE has interfered with my life. To say the very least.
I looked high and low. I looked in the attic and the garage. I looked in the other garage. I looked through all the boxes in the dining room. I looked in the plastic bins in the mud room. I went through those boxes in the front bedroom. And the hallway.
And then I said~dangit.mercy.i give up.

And I looked online to find a recipe for Christmas Morning breakfast.
I found the Sausage Ball recipe pretty quickly. Tried and true and everybody in the south loves and makes these babies.

The Dutch Baby Pancake recipe was harder, much harder.
I gave up finding MY recipe and instead decided to try Alton Brown's version from food network.
It was completely different. Flatty instead of puffy. But it was truly delicious.

Here 'tis.

Alton Brown's Dutch Baby Pancake

Ingredients

3 tablespoons butter, melted and divided
2 3/8 ounces all-purpose flour, approximately 1/2 cup
3 tablespoons vanilla sugar, plus extra for serving (I didn’t have vanilla sugar made, so I just used 3 Tbsp. sugar and 1 Tbsp. vanilla)
1/2 teaspoon kosher salt
1/2 cup whole milk, room temperature
2 large eggs, room temperature
Lemon wedges (I topped with sauteed apple slices in butter, topped with cinnamon and nutmeg. Didn't use lemons.)

Directions

1. Preheat oven to 375 degrees F.

2. Place 2 tablespoons of the melted butter into a 10-inch cast iron skillet and place in the oven. Set the remaining tablespoon of melted butter aside to cool slightly. Wait 10 minutes before assembling the other ingredients.

3. Place the flour, vanilla sugar, salt, milk, eggs and remaining tablespoon of melted butter into the bowl of a food processor or blender and process for 30 seconds. (I haven’t unpacked my food processor or blender, so I just used a whisk and whisked it like crazy.)

4. Carefully pour the batter into the preheated skillet. Bake on the middle rack of the oven for 30 to 35 minutes or until the edges are puffed and brown.

And then? The day after Christmas? Yes, you guessed it. I found my recipe.

Here 'tis.

Rebekah's Christmas Morning Puffy Pancake

Ingredients

4 eggs
1 cup self-rising flour
1 cup milk
2 TBSP. Butter
1 tsp. each cinnamon
1-2 tsp. vanilla extract

FRUIT FOR TOPPING
2 cups sliced strawberries and blueberries OR
2 cups apples, peeled and sliced, sautéed in 1 TBSP. butter with 1 tsp. each of cinnamon, allspice and ginger.

WHIPPED TOPPING

Directions:

Preheat oven to 375 degrees.

Place eggs, flour, milk, vanilla, and 1 tsp. cinnamon in a blender and blend. (Or whisk vigorously in a bowl.)

Melt butter in an oven proof round skillet. (Either in the pre-heating oven or on stovetop.)

Pour batter into the skillet.

Bake on middle rack of oven for 20 minutes until puffy and golden.

Slice as you would a pie.

Serve topped with fruit and then whipped topping.

Verdict:
Okay, these two recipes are very different. Alton's is flat, mine is puffy. My daughter preferred mine (love her!) and I'll definitely go back to it next Christmas morning.
But, I do like Alton's version. And will make it again soon. It was quirkier. I like quirky.

Y'all, ENJOY your day!