hey dudes I'm Hilah and today on Hilah
cooking to making a Dutch baby pancake
if you don't know what that is it is
like kind of like a big popover that's
cooked in a skillet in the oven it's
sweet you serve it for breakfast you
could put fruit on top of it and it's so
delicious its crispy and chewy and it
makes you sing Dutch baby pancake Dutch
baby pancake Dutch Dutch baby baby Dutch
baby pancake
it's like something out weird Andy
Warhol painting inside my head the big
trick of Rudi the big trick or ski the
big trick to making a successful Dutch
baby pancake is having your eggs and
your milk at room temperature so that
means get them out like an hour before
you want to make this and crack them I
mean don't crack them just get them out
and let them sit outside on the counter
like I have here if you don't have that
much time you can maybe put them in a
window or something just to speed up the
process that's gonna because the only
leavening in this is the eggs the eggs
are what makes it puff up like a popover
so cold eggs don't do that as well
basically that's the science behind it
and whisk the eggs and milk together
until it's uniform that's another thing
you could do this in the blender that's
actually probably a better way to do it
than this but I just kind of find the
sound of blenders annoying so I tend to
not use it unless necessary for
margaritas should make a Dutch baby
margarita pancake I'm just like pour a
bunch of tequila in this order what
would happen add some salt who needs to
measure and a little bit of lemon zest
this is optional I like it
some people use grated nutmeg some
people use vanilla extract I I like I
like the lemon itself but some people
don't like lemons
then we're gonna whisk in half a cup of
all-purpose flour this is not
self-rising flour this is just a regular
old all-purpose flour like we use in
America not that didn't I wasn't trying
to sound racist or anything but
Americans didn't use all-purpose flour
well I find that people in the UK and
Australia usually use self-rising flour
or they use it a lot anyway I don't
think people in America use it very much
in the u.s. of America I should specify
so you want to get this pretty free of
lumps okay so this looks quite smooth
and then meanwhile back at the ranch
I've got my cast iron skillet behind me
with some butter in it and it's been
warming up and melting the butter so you
just grab that make sure you swirl the
pan do a hula dance with your cast iron
pan and with your cast iron pants that
would be some really good exercise hula
dancing and cast iron pants swirl it
around to get the bottom and the sides
all coated dump your Dutch baby batter
onto your dog's head go ahead get it all
in there and then we're gonna bake this
at 425 degrees for 20 minutes
don't open the oven hopefully you have
an oven light that works you can check
on it if you wanted to talking too much
but if you wanted to add some banjo if
you wanted to add some sliced fruit on
top of this that's really yummy berries
stuff like that that's what these are
indicating but I'm not going to do that
20 minutes later
are you as impressed as I am look at
this it's like a crater on the moon with
butter in it this recipe and all my
recipes are always at Hilah cooking calm
I I'm gonna just I'm just gonna tear a
chunk off I think that's probably the
easiest way to do it rather than slice
again this is honestly and all the times
I've made this before it's never puffed
up quite so big so way to go me maybe it
was better at putting the
room-temperature eggs but that was it
and squeeze a little bit of lemon juice
if you like people serve it with Jam a
little powdered sugar look how smart
this is put it in a little tea ball and
then you can just dangle it just dangle
it just like that it's all eggy and
this is delicious it's so easy so how
easy it was I hope that you try this if
you do it
take a picture tag me on Instagram Hilah
cooking calm don't forget to subscribe
and I will see y'all next week bye