November 4, 2010

Everyone has been asking for the recipe for the “Dutch Baby”, a breakfast dish that is sort of like a large puffed pancake that is baked in oven. It is one of my favorite dishes and I don’t get to make it that often, mainly because I usually only make it for small groups, as it does take a little longer to prepare and I only have so many small skillets!

So here is the recipe:

Dutch Babies (or German Pancakes)

For four servings,

• 4 Eggs
• 1 Cup Milk
• 1 Cup Flour
• approx. 6 – 8 Tablespoons of butter/margerine

Preheat oven to 425 while you are blending the the egg mixture. Crack the eggs into a blender and whirl at high speed for about a minute. With the motor running, gradually add the milk, and then the flour. Continue whirling for 30 seconds.

Portion the butter into one large oven-safe non-stick skillet (3 – 4 quart size) or 4 small oven safe non-stick skillets (1 quart size) (I use a 8″ teflon oven-safe skillet to make individual servings), then put in the oven to melt. If you are using 4 skillets, divide the butter equally between them. I also spray the pan with non-stick coating to make sure the Dutch Babies don’t stick to the pans, which would spoil the presentation!

When the butter is melted, pour the egg mixture into the skillet/skillets and bake for 20 – 25 minutes. It is done when edges are browned and the center is firm.

Serve immediately. May be served plain, sprinkled with powdered sugar, syrup, lemon wedges, or fruit.