Around the same time, Sunset published a savory dutch baby recipe with sausage. Where can I find that? Thanks. t
WARNING: A 12" CAST IRON PAN IS TOO SMALL FOR THE RECIPE AS WRITTEN. Learn from my mistake. >.> I would halve the recipe at least.
All the same, it came out edible, maybe even tasty. You'll want to add sugar, though, if you like any sweetness at all.
One of those rare recipes the whole family loves! I don't have a paella pan so I use a large cast iron frying pan and cut the recipe by 1/3. So, 4 eggs, 1 cup flour and 1 cup milk, and much less butter. I will add a pinch of salt next time to replace some of the butter flavor. Definitely watch the butter to make sure it doesn't burn! Perfect with powdered sugar and lemon juice on top.
This is fun and impressive to make, but note that the version printed in Jan. 2014 (above) says to put the butter in the pan and put the pan in the oven while it is preheating. It does not warn you to REMOVE the pan as soon as the butter has melted. If you do not pay attention, you will brown or, worse, burn the butter. Easy to do if you have not yet had your morning coffee! Also, the version printed in the Sunset cookbook includes 2 tbsp. of sugar in the batter for the 3-egg batch, whereas this version has no sugar in the batter. I’d add at least 1 tbsp. to give you more options for the toppings. It’s pretty bland otherwise.
I did add a touch of vanilla to the batter. I also topped it with a warm compote of peeled diced Braeburn apple and Bosc pears, 1/4 tsp Moroccan spice blend, 1/8 tsp grated nutmeg, 1/4 tsp ground cloves, 1/2 tsp ground roasted ginger, 1 tsp ground roasted cinnamon, 1/4 cup dark brown sugar, 1/4 cup lemon juice and 1/4 cup of water. Place all ingredients in a 2-quart saucepan and simmer over medium heat just until fruit is fork tender. Finish with a pat of butter and spoon over pancake. YUM!!!