Eat This Baby For Breakfast
Wednesday, January 06, 2016
I’m almost two years late to the Dutch Baby Craze, and I have no idea why I waited so long to try one after seeing these skillet size pancakes puffing up all over food blogs and in the NYT Food section. They couldn’t be easier to make, and the popover effect both looks cool and creates lovely browned edges and pools of melted butter. I followed this recipe from The Kitchn, swapping out the all purpose flour with whole wheat from Daisy Organic Flours. It was still light and wonderfully chewy - I wouldn’t have known it was whole wheat flour if I hadn’t made it myself.