dutch babies

October 16, 2012


One of my favorite weekend treats is pancakes for breakfast. I love when they’re a little doughy on the inside and slightly crispy on the outside. With melted butter and syrup, pancakes are quite indulgent, just how I like it! I decided to switch things up a little bit this weekend. Instead of the traditional pancake rounds we’re used to, I decided to make a baked German pancake, also known as a Dutch Baby! It’s ridiculously easy to make and it’s fun to see what it looks like coming out of the oven. The dough puffs up and makes for quite the presentation. Traditionally, dutch babies are served with a squeeze of lemon and powdered sugar. I did that, but also added some blueberries. 

DUTCH BABIES (Baked German Pancake) from Marion Cunningham’s The Breakfast Book
Makes 1 (12-inch) Baked German Pancake or 4 (6-inch) Dutch Babies

Here is the recipe introduction from Marion’s book: This is not a griddled pancake at all, but an eggy batter baked in the oven, like Yorkshire pudding or popovers. A baked German pancake (small ones are called Dutch babies for some reason) is dramatic and captivating for children. You wouldn’t believe what three eggs can do when beaten with milk and flour — this mixture billows up to unbelievable heights and turns golden. The pancake should be sprinkled with lemon juice and confectioners’ sugar and served quickly while hot and high and mighty.
3 eggs, room temperature
1/2 cup milk
1/2 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter, melted
2 tablespoons lemon juice
Confectioners’ (powdered) sugar
Preheat the oven to 450 degrees. Butter one 12-inch skillet or four 6-inch small skillets (with ovenproof handles) or pans (you can use small pie pans or cake pans).
Break the eggs into a small mixing bowl and beat until thoroughly mixed. Add the milk and blend well.
Sift the flour and salt onto a square of waxed paper. Lift the waxed paper up by two corners and let the flour slowly drift into the egg and milk, whisking steadily. Or slowly sift the flour and salt directly into the egg mixture, while whisking to blend and smooth. Add the melted butter and mix briskly so the batter is smooth.
Pour the batter into the pan or pans and bake for 15 minutes at 450 degrees. If you are baking small pancakes, they will be done after 15 minutes. If you are baking just one big pancake, reduce the heat to 350 degrees and bake another 10 minutes.
Sprinkle lemon juice over the pancake (or pancakes) and dust the top(s) with confectioners’ sugar. Serve at once.
Have any of you had Dutch Babies before? What did you think?

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