TWIL: Dutch Baby Experiment

This Week I Learned what happens when you swap out half the all-purpose flour in a Dutch baby pancake with bread flour, and you don't follow the blending directions, and you put frozen butter in the hot  pan -- and you just generally set your baby up for failure.

Instead of a flat pancake with risen edges, you get an extra brainy baby.

I can't decide if it was the bread flour that made this pancake look so cranial, or if it was the reduced surface heat from the frozen butter. 

It sank as they all do. After that it went from cranial ... to ... well frankly, a little scrotal. But it was extra crunchy around the edges, though. I'd do it again.

I don't know why I can't leave well-enough alone, though. Here's the perfectly-good recipe.

 

Comments

[Lisa]

I have to say I absolutely love these. My husband made me one a few years ago and OMG. When I was little one of my grandmothers would put fresh strawberries in a pot over low heat until they basically became mush, added some sugar and voila -fruit topping. I do the same but add blackberries and raspberries and put that on the dutch baby. Good memories and good food!

[theQueen]

Lisa - They became all the rage at the start of the pandemic, along with sourdough. And I suppose all the carbohydrates, fermented and not.