I hope all of my American readers are enjoying time with family or friends following a delicious Thanksgiving meal. Now that all the dishes are done and the leftovers stuffed into an overflowing fridge, those of you hosting should put your feet up and relax. If you have house-guests, though, they might be expecting breakfast tomorrow. Sure, you could make a turkey omelette or a sweet-potato hash, but I'd recommend that the morning after this quintessentially American holiday, you should make a German pancake. This "dutch baby" bears little resemblance to the American flapjack, but it has two big advantages - you can dump all of the ingredients in the blender and it all cooks in one big skillet. The result is a lemony, slightly eggy pancake with a great texture. I topped mine with some truly excellent Ginger Pear Butter made from The Kitchenette's recipe, but you might consider topping it off with leftover cranberry sauce. You'll want that fridge space back eventually.
Dutch Baby
Adapted from Gourmet
2 tablespoons sugar
2 teaspoons grated lemon zest
3 large eggs
2/3 cup skim milk
2/3 cup all-purpose flour
1/4 teaspoon pure vanilla extract
1/8 teaspoon salt
2 tablespoons unsalted butter
1/4 lemon
1. Place all ingredients except butter in the blender and blend until smooth and light.
2. Place 10" cast iron skillet into oven and heat to 450 degrees.
3. Once oven reaches temperature, add butter to skillet and swirl.
4. Pour in batter and bake for 20 minutes or until lightly browned.
5. Sprinkle with powdered sugar and a squeeze of lemon juice (it forms light glaze where the two meet).
6. Cut into wedges and serve with jam, syrup, fruit butter, or cranberry sauce.
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