大型煎饼光,通风的室内and rich, savory toppings, this Dutch baby is perfect for brunch. Add the toppings around the edges, leaving the center clear to allow it to rise properly. Preheating the pan is also crucial to a beautiful rise; the batter should begin to puff immediately after you pour it into the pan.
7/8ths of a teaspoon of salt? Who decides to publish recipes like this?
1 t = 6 grams so your 7/8ths insinuates that an extra 0.75 g of salt would ruin it. I'm sorry, but that is not only needless but imo, irresponsible.
Recipe works as written. Makes a slightly sweet and very tasty pancake. Would make again.
This is great. I skipped the grapes cos I didn't have them, but everything about this is yummy-- and actually quite easy and low-labor as long as you pay attention to starting early (thanks commenter who highlighted that!)
Can I make this in a 12 inch skillet?
This was very good. IMPORTANT: remember to plan ahead, since the batter needs to rest. This is so light, it only fed two of us. That's really only 1.5 eggs each, 1/2 oz meat, 1/2 oz cheese... I only added half the sugar in the batter and that was good. I might even use maple syrup in the batter instead of sugar - that maple syrup and ham combo is good. Topped with salad of tomatoes and greens in a mustard vinaigrette, no syrup in that. I'll make it again.
配方和它我们就减半了rked perfectly in an 8" skillet. Delicious!
I made this for our girls' trip Sunday brunch and it yielded RAVE reviews. Followed the recipe to a T. So good.
This is amazing. I followed the recipe exactly for the baby, even though I wasn’t sure about the sugar. It was perfect. I didn’t have arugula so I used green cabbage with the dressing. So yummy! Our mustard was Plochman’s original stone ground mustard and I used 1 tsp maple syrup.
