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Cranberry-Orange Quick Bread
Dutch Baby Pancake
- 1 cup all-purpose flour
- 1/4 teaspoon fine salt
- 1/4 teaspoon finely grated orange zest
- 6 large eggs
- 1 cup whole milk
- 1/4 teaspoon vanilla extract
- 3 tablespoons unsalted butter
- Caramelized Pears (see recipe intro), for serving
- Honey, for serving
- Powdered sugar, for serving
This dish won us over not only because of its great name, but also because it puffs up to great heights while cooking. Because it does not come out as sweet as griddle pancakes, it is traditionally served with lemon juice and powdered sugar, but we find it even more tasty with spoonfuls of Caramelized Pears.
Game plan: If you don’t have a cast iron skillet, the pancake can also be made in a large, ovenproof frying pan.
This recipe was featured as part of our Winter Cabin Fever menu.
- 1Heat the oven to 425°F and arrange a rack in the middle. Place a large, seasoned cast iron skillet in the oven as it preheats, at least 5 minutes.
- 2Combine flour, salt, and orange zest in a large bowl and whisk to break up any lumps and incorporate; set aside. Combine eggs, milk, and vanilla in a separate bowl and whisk until the eggs are broken up. Make a well in the center of the flour mixture, dump in the egg mixture, and whisk until the batter is thoroughly moistened and slightly lumpy, about 1 minute (do not overmix).
- 3Using a dry kitchen towel or an oven mitt, remove the skillet from the oven and add the butter. Once the butter melts, tilt the skillet to coat the bottom and sides.
- 4Pour the batter into the skillet and bake in the oven until puffed and golden brown on the sides, about 20 minutes. Remove the pancake from the oven and serve immediately with pears or honey and a sprinkling of powdered sugar.