Dutch Baby & Variations
Source of Recipe
justmecookin
Recipe Introduction
"I've seen several recipes for Dutch Babies, and I've eaten them in many restaurants, but this one is really excellent and easy to make. I received the recipe from my mothers 72 year old uncle many years ago. His wife made them for him every Sunday until she passed away. He gave the recipe to me and I have been making them ever since. Now I share it with you. Hope you enjoy."
List of Ingredients
2-3 Quart size pan
1/4 cup butter
3/4 cup milk
3/4 cup flour
3 eggs
3-4 Quart size pan
1/3 cup butter
1 cup milk
1 cup flour
4 eggs
Up to 4-1/2 Quart size pan
1/2 cup butter
1-1/4 cup milk
1-1/4 cup flour
5 eggs
Up to 5 Quart size pan
1/2 cup butter
1-1/3 cup milk
1-1/3 cup flour
6 eggs
Recipe
Note: These are best using a cast iron skillet.
Preheat oven to 425?. Put butter in skillet and place in oven. (Don't burn the butter.) While butter is melting, mix balance of ingredients in blender. Pull shelf with skillet on it out of oven and pour batter into the hot butter. Return to oven 16-25 minutes, depending on pan size.
If you have a glass window on your oven door, you will note that the pancake will puff up very high, and then it will fall back down and you will have a shell shaped pancake when you remove it. Remove and place on individual dinner plate, and add one of the following toppings.
Toppings
parmesan cheese and bacon bits
whipped butter, fresh lemon juice, dusting powdered sugar
any hot canned pie filling.
cinnamon, nutmeg, sugar
Apple Pancake: After melting butter in pan, sprinkle in 2 tablespoons brown sugar, some cinnamon and paper thin sliced apples (1 apple is plenty) Then after apples sautÈ', pour batter on top (and nuts if desired) and bake. Flip over onto serving plate when done. Serve with warm maple syrup or red cinnamon syrup. Top with dollop of sour cream. Use your imagination.
Serve with a side of crisp slab bacon or some pork sausages.
Note: Red cinnamon syrup sometimes can be hard to find. Check you local specialty food stores.
|
Â
Â
Â
|