Birthdays in the Cheney family have always been celebrated at the Original Pancake House in Portland. It doesn’t matter how many times we go, the highly anticipated Dutch Baby or German Apple Pancake is always chosen. I don’t even think I have ever even looked at a menu becasue the Dutch Baby just never gets old. It is always enjoyed with coffee, fresh squeezed orange juice, oregon berries and fresh whipped cream.
In high school I learned how to make them from my friend Stacie and I have been making them ever since. Since leaving Portland I have yet to find another breakfast spot that makes them and so I love to create a little bit of home wherever we find ourselves. Enjoy this beauty on a Birthday, a special weekend or on a Tuesday, becasue sometimes a new breakfast is all that is needed to break up routine and make the mundane extraordinary. At least for me.
½ cup unbleached flour works
½ cup whole milk
1/4 tsp. salt
Pinch of nutmeg
2 tbsp. butter
Preheat oven to 425. Melt 2 tbsp. butter in 9-inch pie pan once oven is heated. While butter is melting, whisk together eggs, milk, salt and nutmeg. Add in flour. Whisk vigurously until batter is completely smooth, without clumps of flour. Once butter is melted take the pie dish and swirl butter around until it is coated in the pan. Or you can also use a pastry brush. Pour the batter over butter. Do not touch the butter; it will puff up beautifully if left alone. If you mix it, it will not turn out. Let bake for 20-22 minutes. It is normal for the Dutch baby to deflate once taken out of the oven. Melt 1 tbsp. butter on pancake and garnish fresh squeezed lemon and powdered sugar.