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.