I really enjoy using my cast-iron cookware. I have had plenty of cast-iron dutch ovens, the camp style, over the years. I really like cooking outdoors with them. A few years ago, I was given two 12 inch Lodge cast-iron frying pans for my birthday. That was the day that the cast-iron moved inside.
One of the recipes that I like to make to show off how easy cast-iron cooking is, is the Dutch Baby Pancake. It is a German pancake that is baked in the oven. The traditional way to serve them is with a squeeze of fresh lemon and sprinkled with powdered sugar. My wife likes hers plain with just butter. I like mine either traditional or with a sliced apple sauce.
- 2 eggs
- 1/2 cup milk
- 2 Tablespoons sugar (I like the Rock Iris vanilla sugar)
- 1/2 cup flour
- 2 Tablespoons butter to melt in pan
- Pre-heat oven to 425° F with your cast-iron pan.
- Combine the first four ingredients together and blend until smooth. (I use a blender.)
- Once the oven and pan are to temperature, remove pan from the oven.
- Melt the butter and coat the pan surface.
- Pour the batter into the pan and return to the oven.
- Bake at 425° F for 15 minutes or until puffy and browned.
- Top with additional butter and powdered sugar and let the sugar heat in the oven briefly.
- Squeeze some fresh lemon on the top and serve.
Fresh Sliced Apple Sauce
- 1 apple, peeled, cored & sliced
- 2 Tablespoons butter
- 2 or 3 Tablespoons sugar (I like the Rock Iris vanilla sugar)
- 1 or 2 Tablespoons fresh lemon juice.
- In a small saucepan melt the butter.
- Add the apple slices and lemon juice. Saute apples until they begin to give up their juice.
- Add the sugar and cook until the apples are tender and the syrup has reduced to a nice consistency.
- Serve over hot Dutch Baby Pancake.