Wednesday, February 6, 2008

Dutch Baby and Buttermilk Syrup

I made this for breakfast this morning (since there was a snow day, don't think I cook breakfast everyday). It was very good. The syrup is delicious and good on everything from pancakes, to french toast, to your husband--if you looking to spice things up.

2 eggs
1/2 cup milk
1/2 cup sifted all-purpose flour
1 pinch salt
2 tablespoons butter

Place a 10 inch cast iron skillet inside oven and preheat oven to 475. In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour and salt.

Remove skillet from oven and reduce oven heat to 425 degrees. Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.

Bake until puffed and lightly browned, about 12 minutes.

Buttermilk Syrup

1/2 c. butter
3/4 c. sugar
1/2 c. buttermilk or sour milk
1 t. baking soda
1+ t. vanilla

Melt butter in a 3 qt saucepan (the recipe foams, you'll need a bigger pan). When melted add sugar and buttermilk. Bring to a boil. Remove from heat add soda and vanilla. Whisk until incorporated. Store unused portion for up to 2 weeks.

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