Ever have those days when all you want to do is stay in bed? You know those lazy mornings in without any remnants of responsibilities reminding you that you’re an adult and no one is looking after you. Well that’s me practically every Sunday. And the greatest thing about Sunday is that everyone else is on the same boat. Unless you have prearranged plans (a.k.a. football viewing parties), no one is bothering to hang out on a Sunday. Sunday is that one day of the week to relax and recuperate from the weekend/prepare for the grueling work week ahead.
What does that mean in terms of food? Means I want something easy to make, requiring little attention, and gives me a cozy cuddle-in-bed feeling. What’s a cozy, cuddle-in-bed feeling? The feeling of wearing fuzzy socks, snuggled in a comforter, watching the latest episode of your show, while eating something that requires nothing more than a bowl and a utensil. Yes, cereal gives me the exact same feeling and is equally compatible with a lazy Sunday. But we’re a little classier than that on A Dash of Hang, just a tad after all we’re not snobs.
So we’re going to settle for making babies…DUTCH BABIES! Talking about pancakes here people. Basically a mix between a crepe pancake and a popover. And you can put whatever toppings you want! I’m all about customization because then everyone gets their favorites. But the best part of this is that I don’t even need a whisk because I just throw everything into a blender, then pour it into a skillet, toss the skillet into the oven, and BAM, it’s ready to eat.
1 c all-purpose flour (sifted)
1 c whole milk (room temperature)
½ tsp kosher salt
4 Tbsp unsalted butter, divided (melted)
A dash of powdered sugar, topping
Lemon juice, topping
A variety of fruits, topping
Preheat oven to 475 degrees F.
In a blender, mix flour, eggs, milk, salt, and half the butter until smooth (no lumps).
In a 10-inch cast iron skillet or 9x9 oven-safe casserole dish, heat the remaining melted butter on high until foamy.
Pour in the batter and immediately put skillet or casserole dish into the oven. Baked until dutch baby is puffy with a nice golden color, approximately 15-18 minutes.
Remove from the oven and slice into pieces. Scatter a mixture of fruits, a drizzle of lemon juice, and a dash of powdered sugar over the babies. Pour some syrup if your sweet tooth is calling. Serve immediately.