After doing my research on this recipe I came upon two schools of thought. The first group believe that the batter goes in the baking dish first followed by the fruit. The other group believe the opposite. I don’t know if there is a difference in taste, but there is in looks. I’m just used to having a buttery crust on top and fruit on the bottom so that’s how this recipe played out.
Sorry for the radio silence for past few weeks, but I was here:
It was fun and amazing and I wish could have spent more time. Alas, dear Reader, I just couldn’t keep away from my experiments and you would be lost adrift in a sea of cooking/food blogs. Overwhelmed by beautiful photos of dishes that look too good to be true, blinded by their sheer artistry and ingenuity. So I came back to provide you with an amateurs attempts at making something edible. (Aw yeah, see what I did there?)
Looking back at this picture, I should have taken a larger slice because I went back for seconds and thirds.
I saw a picture of this in a magazine and wanted to make it. Mother’s Day was next week so I took that as an opportunity to try this out. I probably should not be experimenting on Mother’s Day, but it looked too good to pass up. Due to the short ingredient list, I had my reservations about the taste. I chose to make a fruit topping in case the dutch baby came out burnt or flavorless. But my fears came to nothing. The center was firm and silky while the crust puffed up and had a slight salty taste that nicely rounded out the whole pancake. Read the rest of this entry
Kitchen Experiments 