We're celebrating Women's History Month, and we'll be featuring the incredible women of ESR right here on the ESR Blog!
This week, Meg Posey, manager at How to Cook a Wolf Queen Anne, has shared a special family breakfast recipe with us.
Posey’s Dutch Baby
I manage How To Cook A Wolf, and because I'm home in the morning with my children, I cook them a hot breakfast since I am not there to cook them dinner most nights.
I started making Dutch babies with a mix out of a box from William’s Sonoma I received as a gift, but then I started making my own from scratch, and this recipe is the result of lots of trial and error.
Ingredients:
3 eggs
1 cup plain rice milk (it’s the best, or cut 1/2 cup of milk with 1/2 cup of water)
1 cup standard baking flour
1-2 tablespoons sugar (you can pass on sugar and add powdered sugar at the end)
Dash nutmeg
2 Dashes cinnamon
Finish with lemon and dusting powdered sugar or whatever delights you!
Method:
Preheat oven to 425 with 1/3 stick of butter in a cast iron skillet.
Monitor to prevent burning the butter.
Add all ingredients except toppings to a blender.
Blend ingredients until frothy.
Put batter in a hot pan.
Bake 20-20 minutes- set timer to 20 minutes and monitor.
Pro tip: Making the batter overnight and letting it rest in the refrigerator makes the most beautiful Dutch babies.
Note: The best thing about the Dutch baby is that once it’s in the oven, you have 20 minutes to do other things in the morning, like pack lunches or drink your coffee in peace—it is much less labor-intensive than standing at the stove, monitoring pancakes, etc.