Buzz
March ushers in numerous celebrations—longer days, rising temperatures, Women’s History Month, Pi Day, and college basketball. For many, it’s also the month we start dreaming of weekend escapes and rooftop drinks. March 17—St. Patrick’s Day—is one of the first big party days of the year. No matter what day it falls on, there's something fitting about enjoying a slice of raisin-packed Irish Soda Bread paired with a Guinness at 8 a.m. This year, however, I suggest saving the soda bread for later and trying out a bold recipe I’ve created that’s sure to get you started right (one step at a time).
The Guinness Dutch Baby is a delightful and visually striking breakfast with perfectly matched flavors. If you’re not familiar with a traditional Dutch Baby (also called a German Pancake, among other names), think of it as a cross between Yorkshire pudding and a popover, but with a surprising custard twist. It’s absolutely delicious. The batter is easy to prepare and everything cooks in a single cast iron skillet, so unlike regular pancakes, you don’t have to deal with pouring and flipping one by one while the rest of your pancakes get cold. As the batter bakes in the oven, it rises dramatically, forming a bowl-shaped, puffy pancake. It’s ideal for topping with whipped cream, fresh fruit, or a dusting of powdered sugar.
What makes this unconventional Dutch Baby so special is the use of beer. Not only is it a bit cheeky, but stouts bring a complex array of flavors, with hints of chocolate, coffee, and caramel. (So why don’t we use them in baking more often?) While spirits and liqueurs can be sharp, beer adds a rich, nuanced flavor with a gentler touch. Each bite of this recipe has a soft caramel undertone and a delightful malty finish. While you can top it with whipped cream or syrup, I personally preferred my next few slices simply with powdered sugar.
Guinness Dutch Baby
Ingredients:
3 large eggs
¾ cup of Guinness Extra Stout (or any stout or porter)
2 tablespoons of turbinado sugar
¼ teaspoon of salt
1 cup all-purpose flour
3 tablespoons unsalted butter
In a blender or food processor, combine the first five ingredients in the listed order. Blend for 20 seconds, scraping down any flour stuck to the sides. Blend again for another 20 seconds until the mixture is smooth.
Cover and refrigerate the batter for 20 minutes. While it rests, place a cast iron skillet in the oven and preheat to 450℉.
Once your oven and skillet have been preheating for about 20 minutes, take the batter from the fridge, remove the cover, and have a rubber spatula ready.
Carefully remove the scorching-hot skillet from the oven. Add the butter to the pan, which will begin to sputter and melt immediately. Give the pan a quick swirl and return it to the oven for 20-30 seconds. The butter should be hot and browning, but not burned. Using oven mitts, take the skillet out of the oven and pour in the batter, scraping out any remaining batter with the spatula.
Quickly place the skillet back in the oven for 15 minutes or until it’s noticeably puffed and the edges are golden brown. Dust generously with powdered sugar.
