Here's how we celebrated Father's Day this morning.

Iain picked out this recipe from a cook book called All About Breakfast and Brunch. The recipe is called Dutch Baby. As you can see from the pictures it didn't quite turn out like the picture in the book. But, was it ever good. We added some cooked apples to spread on top after the Dutch Baby was baked.

The secret to this receipt is the cast iron pan. If you don't own one go buy one. They are only $29.00 at Williams & Sonoma. At the bottom of this blog you will find the receipt.






DUTCH BABY

one 10-inch cake: 2-4 Servings (I made 1.5 and cooked it in a 12 inch pan and it served 6 people with other entrees)

Serve this straight from the oven with a dusting of powdered sugar, aspoonful of the best fruit preserves you can lay your hands on, or buttered Apple Slices.

Preheat the oven to 425 Degrees F.

Whisk together until smooth:

1/2 Cup milk
1/2 Cup all-purpose flour
1/4 Cup sugar
2 large eggs

melt in a 10 inch ovenproof skillet over medium heat:
4 tablespoons (1/2 stick unsalted butter

Tilt the pan so that the butter coats the sides. Pour the egg mixture into the skillet and cook, without stirring, for 1 minute. place the skillet in the oven and bake until the pancake is puffed and golden, 12-15 minutes. Serve immediately, for the pancakes loses its puff, and therefore its drama, almost immediately.

Sprinkle with powered sugar.

In the mean time, have thinly sliced cooking apples frying in butter. Top with brown sugar and cook until they are a little soft and browned.