Savory Tikka Twist Dutch Baby
A big puffed oven pancake with crisp climbing edges and a custardy center, seasoned in the batter instead of sweetened. It comes to the table looking dramatic and feeds a table of two or three with almost no active work.
Photography is illustrative. Every recipe is tested.
Ingredients
- 3 large eggs, at room temperature (sit them in warm tap water for 5 minutes)
- 1/2 cup whole milk, at room temperature
- 1/2 cup all-purpose flour
- 2 teaspoons Tikka Twist Signature Blend, Mild or Hot
- Scant 1/4 teaspoon salt
- 3 tablespoons unsalted butter
- 1/3 cup plain yogurt, thinned with a splash of water
- 1/4 small red onion, sliced paper thin
- A small handful of cilantro leaves
- Lemon wedges, for serving
Contains: Soy, Wheat.
Using the blend
2 teaspoons
The blend goes into the wet batter before anything touches the skillet, never sprinkled onto that 425F cast iron. Suspended in eggs and milk, the tomato powder and crystallized lime stay protected and toast gently as the pancake sets. Dusted onto a screaming hot pan they would burn black in seconds and turn the whole thing bitter.
Method
- 01
Put a 10-inch cast iron skillet on the middle rack and heat the oven to 425F. Let it heat a full 20 minutes after the oven beeps. A truly hot pan is what makes the pancake climb.
- 02
Meanwhile, combine the eggs, milk, flour, 2 teaspoons Tikka Twist Signature Blend and a scant 1/4 teaspoon salt in a blender and run 30 seconds. No blender is fine: whisk hard by hand for a full minute until smooth with foam on top. The batter should pour like heavy cream. Remember the blend brings its own salt, so keep the added salt light and taste a finished wedge before reaching for more.
- 03
Let the batter sit on the counter while the skillet finishes its 20 minutes in the oven. Cold batter hitting a hot pan puffs poorly.
- 04
Using dry, heavy oven mitts, pull the hot skillet out and set it on the stovetop. The handle stays screaming hot for a long while, so drape a mitt over it as a reminder. Drop in the 3 tablespoons butter and swirl it up the sides as it melts and foams. Pour the batter into the center immediately and get the pan back in the oven.
- 05
Bake 18 to 22 minutes. Do not open the door for the first 15. It is done when the edges have climbed the pan and gone deep brown and the center is set with no wet shine left.
- 06
It will deflate within a minute of coming out. That is supposed to happen. Drizzle with the thinned yogurt, scatter the red onion and cilantro over the top, squeeze a lemon wedge across it and cut into wedges. Serve right away, while the edges are still crisp.