Ok, so it’s been a while.
Originally this blog was meant to detail how I found myself, one dish at a time. And probably the longest-running theme was learning how I liked my eggs.
Mind you, there was a point where I hated both.
I think the latter had to do with the labor and ingredients required. As I am not a baker, this means a trip to the store for baking powder every time I wanted pancakes, to then toss the batch when I used it for exactly nothing else. I also had to time my cravings to fit the leftover buttermilk, so pancakes would always be followed by fried chicken or tandoori. AND? It is impossible to make just four pancakes, so I had to lament having no one to share Sunday mornings with as a pile of pancakes I knew I wasn’t going to finish went wistfully into the freezer.
Before you start, yes my pancakes have to be from scratch.
As the years passed I found out the reason I did not like eggs, or pancakes for that matter, was because I hadn’t found a way to make them attractive for my lifestyle as a person living alone, or suitable for the tastes I was developing.
Enter Daredevil, Season One, Episode 8.
If you have not caught Daredevil for lack of time, interest or a Netflix subscription, this particular episode features the backstory of the main villain Kingpin, all told between his routine preparations of breakfast. It is the most serene minute of omelet-making I have ever seen outside of a cooking documentary, complete with classical music and the hypnotic chopping of herbs.
From the day I have watched that episode; both classical music and herbs have become part of my breakfast routine.
I have since learned the French method for omelets, which have made me fall in love with eggs anew. And my pancake problem was solved by learning how to make them German-style.
Which bring us to our Dutch baby.
While most top them with fruit and some form of cream or curd, I have found that they work just as well when you have a savory craving. And with no baking powder or soda needed, my Sundays have become a celebration of tranquility.
Scallion-Herb Buttermilk Dutch Baby (Click HERE to Print)
Prep time: 15 minutes
Cook Time: 15-20 minutes
3 Room-Temperature Eggs (place eggs in warm water for a few minutes to speed the process)
¾ Cup Buttermilk, Room Temperature (powdered buttermilk shines here)
2 Tablespoons Corn Starch
½ Cup All-Purpose Flour
4 Tablespoons Butter, Divided (Melt and cool 2 tbsp, reserve the other 2)
½ Tsp Salt
Pepper to taste (optional)
2 Tablespoons Chopped Herbs (I used a combination of parsley and chives)
2 Scallions, chopped
Hand-Mixer or Blender
Cast-Iron or Oven-Safe Heavy-Bottomed Skillet
Place the skillet in the oven and preheat at 450 for around 15 minutes.
While the oven heats up chop the herbs and scallions, separating the white and green parts of the scallions.
In a bowl, add the eggs and beat on high until frothy, at least two minutes (alternatively, you can use a blender).
With the blender still running add the buttermilk, then corn starch, flour and the cooled melted butter.
Fold in salt, pepper and chopped herbs.
Remove the skillet out of the oven (CAREFUL, it is very hot!) and swirl the reserved butter in the pan (this step goes quickly). The butter should melt, not brown. Immediately pour the batter in the skillet and top with all of the white and half of the green scallions, and return to the oven.
Bake for 20 minutes, or until top is golden brown. The batter will puff up considerably, but will deflate once you take it out of the oven.
Remove and top with your favorite savory toppings! This works for breakfast, lunch or dinner.