The May/June issue of Cook’s Illustrated had an article about Dutch babies. In modern recipes, this is a spectacular large pancake with a crisp edge and a custardy center. I pared down the original recipe to make enough for three hungry people and added a few twists of my own. I have made this dish several times, but I have yet to get the ideal Dutch baby—the flaring edges should be fairly evenly raised all around the pancake—mine tended to end up lopsided. Still the flavor and texture are exceptional. Dutch babies are frequently topped with lemon and powdered sugar or fruit compote.
Karl’s Dutch Baby with Caramelized Apple
karllueck
Miriam
Jabberwocky Stew 