I was sitting on the couch sipping prosecco with my bff and watching an out-of-season movie—The Holiday—on a Saturday morning when it happened. Chrissy Teigen TWEETED AT ME. We’d just eaten the Dutch Baby Pancake from Chrissy’s cookbook, Cravings, and I’d shared a photo of the puffy pancake on Twitter and Instagram.
Then, Chrissy replied with the following tweet:
@alittlesaffron looks AMAZINNNNG I thought it was a pic from the cookbook
— christine teigen (@chrissyteigen) July 30, 2016
She thought it was a pic from the cookbook?? Well, that’s SO SWEET of you to say, Chrissy. I’m a big fan of Chrissy and her cookbook. (And Lip Sync Battle!)I gave a copy of Cravings as a bachelorette gift to a friend who is also girl crushing on Chrissy. Following her on Snapchat and Instagram for a while, I feel like I know her, John, Chrissy’s mom, and their adorable baby, Luna. You too, right?
The Dutch Baby Pancake is solid. She adds an extra egg from what I’m used to in my usual recipe, and the texture is spot on. I made just a couple modifications. Heat the cast iron skillet in the oven before adding the batter. I think that’s a foolproof way to get that POOF you’re looking for in a Dutch Baby Pancake. Oh, and my friend just whisked all the ingredients for the batter instead of digging around for our immersion blender. I didn’t have milk, but I used half-and-half. All good.
If you have her cookbook or are thinking about getting it, I’d start with the Prosciutto-wrapped chicken and the kale caesar on the side. And of course, the Dutch Baby Pancake! Recipe below.
Dutch Baby Pancake
1 cup all-purpose flour, sifted
4 large eggs
1 cup whole milk, at room temperature
1/2 teaspoon kosher salt
4 tablespoon (1/2 stick) butter, melted, plus softened butter for serving
Pancake syrup (or, more specifically, Mrs. Butterworth’s)
Powdered sugar, for dusting
Preheat the oven to 450°F.
In a blender, combine the flour, eggs, milk, salt, and 2 tablespoons of the melted butter and blend until smooth with no lumps, 20 to 30 seconds.
In a 10-inch cast-iron skillet, heat the remaining 2 tablespoons melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the outside of the pancake is puffed and a deep golden color (it will puff up in a bit of a crazy, disorganized way, so don’t worry), 17 to 18 minutes.
Remove from the oven, slather with softened butter, and cut into quarters. Pour syrup over the pancake slices and dust with powdered sugar.
Recipe from Cravings: Recipes for All the Food You Want to Eat by Chrissy Teigen.