Citrus Dutch Baby Pancake
By Gaia Valdemarsdótti
"Dutch baby pancakes are one of my favorite things to make on a Sunday morning. So easy and scrumptious and you can whip one up in no time. I make mine with saffron milk and Wonder Valley olive oil resulting in the most beautiful sunrise-like creation rising in your cast iron pan. Sometimes, like today I pop it in the fireplace so the edges get extra crispy and golden."
Ingredients
- 3 eggs
- 1/2 cup flour
- 1/2 cup milk
- A few strands of saffron
- 1/2 tsp salt
- 2 tbsp butter
- Wonder Valley Olive Oil
- Zest from 1 lemon
- Zest from 1 orange
- Creme fraiche and powdered sugar optional
Recipe
- Preheat your oven to 425F.
- Heat up milk and saffron in a small sauce pan and let it sit and infuse for a few minutes. Let cool and strain.
- Add butter to a cast iron pan and pop it in the oven to melt.
- Meanwhile vigorously whisk together your saffron milk, eggs, zest, flour and salt.
- Pour the batter into the hot cast iron pan and bake it for 20 minutes.
- Pull the cast iron out of the oven, drizzle with Wonder Valley Olive Oil and if you so wish, sift powdered sugar all over until the peaks look like snow capped mountains.
- Serve immediately and with creme fraiche, if desired.
Olive Oil
Wonder Valley Olive Oil is a cook's best friend. This beautiful bottle of California extra virgin olive oil has a smooth, verdant flavor and elevates everyday cooking and eating. Well-suited to all kinds of cooking demands, but just as delicious simply mopped up by a crusty loaf of bread. This timeless superfood delivers a delicious dose of polyphenols, the powerful antioxidant associated with longevity of life. Hand-picked from the sunny groves in Northern California's Lake County and pressed within hours of harvest by a master miller.
$38
Meet Gaia Valdemarsdótti
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