Friday, May 6, 2011

Dutch Babies

Dutch Babies
aka: German Pancakes

Just in time for Mother's Day.
A quick, easy recipe that you can put together in the kitchen while Mom relaxes or sleeps in!

This recipe serves 4, and is cooked in a #8 cast iron skillet. However, you can easily multiply this recipe to make any size Dutch Baby you like. For 6 eggs I would use my largest cast iron skillet, but you can use a rectangular roasting pan or any oven-proof container with 3 to 4-inch sides.

If you want to make individually sized pancakes, divide the following recipe by four (but don't reduce the amount of butter--each individual pan will still need 1 Tablespoon of butter)

1 cup milk
4 eggs
1 cup flour
1 Tablespoon butter

Center oven rack in middle to lower position. Preheat the oven to 450-500 degrees for at least 15 minutes.

Mix the milk and eggs until completely combined. 
Add the flour and mix until a smooth batter forms.
No lumps.

Place a cast iron skillet(s), pie pan, or other suitable, oven-proof baking container in oven to heat. When pan is hot add butter to the pan(s).

As soon as butter sizzles; swirl pan to distribute butter evenly.

 Immediately pour batter into pan (or divide evenly between pans), and bake for 10 to 15 minutes, depending upon size of pan(s).
 The batter will bake, then puff up dramatically. 

Bake until it is as light and eggy, or browned and crispy as you like.

Top with powdered sugar and a squeeze of lemon juice, or cinnamon apples, fresh fruit, yogurt, syrup or honey.

No comments:

Post a Comment