DUTCH BABY

When I was growing up, big breakfasts were a weekend affair. During the week it was every child for herself; my morning meal usually consisted of a heaping bowl of cereal overflowing with milk. Saturdays, though, could get fancy. My mom would whip up some pancakes, and we would slather those warm golden circles with maple syrup, all the cares of the week disappearing into that river of golden sugar and a side of bacon.

Years later, and Saturdays still hold their sophisticated edge. Dutch Babies are one of our favorite ways to kick off the weekend, and we rejoice when the piping-hot skillet is pulled from the oven, displaying an elevated pancake of glory. makes 3 to 4 servings

1 cup (142 g) all-purpose flour

2 tablespoons cornstarch

1 tablespoon sugar

½ teaspoon salt

4 large eggs

1 cup whole milk

1 teaspoon pure vanilla extract

4 tablespoons (57 g) unsalted butter, cold

Confectioners’ sugar, for dusting

Adjust an oven rack to the middle position. Preheat the oven to 450°F. In a large bowl, whisk the flour, cornstarch, sugar, and salt. In a medium bowl or liquid measuring cup, whisk the eggs, milk, and vanilla until incorporated. Whisk one-third of the wet ingredients into the flour mixture until no lumps remain, then slowly add the remaining wet ingredients, whisking until smooth.

Place the butter into a 10-inch cast-iron skillet and put it in the oven to preheat for 3 to 4 minutes, until the butter melts and starts to sizzle in the pan.

Using an oven mitt, carefully remove the skillet from the oven and pour the batter in. Immediately return the skillet to the oven. Bake 16 to 20 minutes, until the edges are golden brown and crisp and the pancake has risen and puffed (if you like the edges extra crispy, you can bake it a few minutes longer).

Transfer the skillet to a wire rack and sprinkle the pancake with confectioners’ sugar. Cut into wedges and serve with Coffee Syrup .

NOTE: You can add fresh fruit to the Dutch Baby before the batter is poured into the skillet. Put 1 cup berries or a peeled, sliced pear into the hot buttered skillet and sauté for 1 minute. Pour in the batter and bake as directed. Or serve with fresh berries on the side along with some Whipped Cream or Crème Fraîche .