Start St. Patrick’s Day With Guinness Dutch Baby
There’s a lot to celebrate in March: more daylight, warmer weather, Women’s History Month, Pi Day, college basketball is obviously all the rage? For many of us, this is the month when we can start imagining weekend getaways and rooftop cocktails again. March 17 – St. St. Patrick’s Day is one of the first real party days of the year. No matter what day of the week it falls, buttering a piece of Irish Raisin Soda Bread and washing it down with a glass of Guinness at 8 a.m. feels right. This year, I’d like to urge you to save soda bread for your second breakfast because I’ve come up with a cheeky recipe that’s guaranteed to get you started on the right foot (which you then slowly put in front of the other). ).
Guinness Dutch Baby is a fun and visually impressive breakfast with surprisingly complementary flavors. If you’re not familiar with the common Dutch baby (also called German pancake, among other things), it’s almost like a descendant of Yorkshire pudding and popover, but the ancestral DNA results came back with a 14% custard match. Trust me: it’s good. The batter is simple and goes all at once into the cast iron pan, so unlike your regular pancakes, you don’t have to pour one at a time, flipping sullenly until the first one is cool and sticky. As soon as the dough reaches the high temperature of the oven, the magic begins, or rather, the magic flashes. All of a sudden, the edges of the pan begin to puff up and ripple, and in 15 minutes you’ve got a very delicious plate-shaped fluffy pancake. It is ideal for filling with whipped cream, fruit or a generous layer of powdered sugar.
The beauty of this unconventional kid is the beer. Not only because it’s a bit scandalous, but also because stouts showcase nuanced, complex flavors with hints of chocolate, coffee, and caramel. (So why don’t we bake more with them?) While spirits and liqueurs can spice up some recipes, beer adds an interesting flavor with less effect. In this recipe, you’ll find that each bite has a mild caramel flavor with an enticing malty aftertaste. While you can garnish this with a dollop of whipped cream or maple syrup, I actually prefer my next three slices to be plain powdered sugar.
Dutch Guinness Baby
Ingredients:
- 3 eggs
- ¾ cup Guinness Extra Stout (or any stout or porter)
- 2 tablespoons turbinado sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 3 tablespoons unsalted butter
In a blender or food processor, add the first five ingredients in order. Mix for about 20 seconds and scrape off the stuck flour. Mix for another 20 seconds until smooth.
Rest, covered, in refrigerator for 20 minutes. Meanwhile, place the cast iron skillet in the oven and preheat to 450℉.
After the oven and pan have preheated for about 20 minutes, remove the dough from the refrigerator, remove the lid and prepare a rubber spatula.
Carefully remove the hot skillet from the oven. Add butter to hot skillet. It will immediately crumble and begin to melt. Swirl the pan a little and return it to the oven for 20-30 seconds. You want the oil to be hot and brown but not burnt. Using oven mitts, remove the pan from the oven and pour in all the batter, scraping up the last bits with a rubber spatula.
Return the pan to the oven immediately for 15 minutes or until it rises and the top edges are browned. Sprinkle generously with powdered sugar on top.