March brings many things to celebrate –more daylight, warming weathe, Women’s History Month, Pi Day, apparently college basketball is a thing? For many of us, it’s the month we can go again start introducing weekend getaways and rooftop cocktails. March 17 –Patrick the Day-ass one of the first real party days of the year. No matter what day of the week it is, cleaning a honey of raisin-resistant Irish soda bread and washing it with a Guinness at 8 o’clock seems just right.
This year, I want to encourage you to save the soda bread for the second breakfast, because I have developed a sad recipe that guarantees you to start on the right foot (which you then slowly put in front of the other).
The Guinness Dutch Baby is a fun and visually stunning breakfast that has some wonderfully complementary flavors. If you are not familiar with a regular Dutch baby (also called a German pancake, among others), it’s almost as if it’s the successor to a Yorkshire pudding in a popover, but the Anesthesia DNA results came back with a 14% custard match. Trust me: It’s good. The batter is simple and it all goes into a cast iron pan at the same time, so unlike your average pancake, you do not have to pour one at a time, flipping while the first ones are cold and clammy. When the batter hits the high surface heat, the magic begins – or more precisely, erupts. Suddenly the edges of the pan start to puff and shake, and 15 minutes later you have a very exciting puffy pancake in the shape of a bowl. It is perfect for filling with whipped cream, fruit or a generous layer of powdered sugar.
The beauty of this unconventional baby is the beer. Not just because it’s slightly scandalous, but because Stouts is nuanced, showing complex flavors, with notes of chocolate, coffee and caramel. (So why do we not bake with them anymore?) While spirits and liqueurs can contribute a few recipes a piece, the beer gives an interesting aroma with less punch. In this recipe you will find that each bite has a soft caramel taste with a seductive malt finish. Even though you can garnish this with a dollop of whipped cream or maple syrup, I preferred my three later slices with just powdered sugar.
Guinness Dutch baby
Ingredients:
- 3 eggs
- ¾ Cup Guinness Extra Stout (or any stout or porter)
- 2 tablespoons Turbinado Sugar
- . Teaspoon of salt
- 1 cup All-purpose flour
- 3 tablespoons unsalted butter
In a blender or food processor, add the first five ingredients, in order. Mix for about 20 seconds and unscrew each piece of flour. Mix for another 20 seconds, until smooth.
Rest, covered, in the fridge for 20 minutes. Meanwhile, put a cast-iron pan in the oven and preheat to 450 ℉.
After preheating your oven to the pan for about 20 minutes, remove the batter from the fridge, remove the lid and have a rubber spatula ready.
Careful remove the hot frying pan from the oven. Add the butter to the hot pan. It will immediately sputter and start to melt. Turn the pan a little and put it back in the oven for 20-30 seconds. You want the butter to be warm and brown though net burn. Remove the casserole from the oven with ovenproof dish and pour over the whole dough, unscrewing the last pieces with the rubber spatula.
Direct the security back into the oven for 15 minutes or until significantly puffy and the top edges are browned. Top with a heavy dusting of powdered sugar.
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