I love this recipe for an intimate brunch. It serves 4 people fairly generously, and makes for a fun presentation and variation on my favorite sandwich. Normally I make sweet Dutch Babies, topped with fruits or powdered sugar or maple syrup. However, the base recipe for a Dutch Baby batter easily accepts story components.
I made this without the caraway seeds my first attempt. The pancake was still delicious, but it wasn’t reminiscent enough of a true reuben sandwich. I had all of my usual topping components, so I looked to the pancake itself. I read my recipe for the rye bread that I make when I want to have fresh bread for a Reuben, and realized that I was missing a key ingredient; caraway seeds. The provide that elemental rye bread flavor; once I added them to the pancake batter, my Reuben Dutch Baby tasted much more like the real thing.
This is also a good recipe to try when you have a bunch of corned beef leftover around St. Patrick’s Day, should you make boiled dinner. Substitute thinly sliced corned beef for the pastrami. Be generous with your sauerkraut and Thousand Island and cut yourself a generous wedge. Enjoy!
4 large eggs
1/2 cup whole milk
1 tablespoon whole grain mustard
1 teaspoon caraway seed
1/2 cup all-purpose flour
salt and pepper
4 ounces grated swiss cheese, such as Jarlsberg or Gruyere
2 tablespoons butter
8 ounces pastrami, sliced thinly
sauerkraut and Thousand Island Dressing, for serving 9even a fried egg!)
Put a 10 inch cast iron skillet into a cold oven; preheat it to 425 degrees F.
Meanwhile, whisk the eggs, milk, mustard and caraway seeds together in a bowl until smooth and well combined. Add the flour, salt and pepper gradually until smooth.
Remove the cast iron skillet from the oven and add butter, making sure the butter melts and covers the skillet evenly. Pour in the egg mixture and return to the oven. Bake it until the pancake is puffed and golden brown, about 12 to 15 minutes.
Remove from the oven and switch the oven to broil. Top the pancake with the pastrami and cheese. Broil until the cheese is melted; 2 to 3 minutes.
Serve with sauerkraut and Thousand Island Dressing; enjoy! (If you really want to guild the lily, add a fried egg…)
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