Thursday, April 9, 2009

Dutch Babies (aka German Pancake)

Grandpa's Lemon

Mmmm, lemons from Grandpa's lemon tree. Does it get any better? Any tarter? Any sweeter?

What could I possibly do with those that warrant carrying them from San Diego to Spokane?


An old favorite for sure, Dutch Babies. Corrupted from the word 'deutsch,' they're really traditionally German pancakes. A really thick, eggy pancake.

And a Little Bit of This

A fairly neutral base, they're made of just egg, milk, flour and salt.

Lemon Cuts

More importantly, they serve as the perfect conveyor of mouth puckering lemon and snowy powdered sugar to my mouth.

Powdered Goodness

Perfect to share with my family after six months away, or to eat all by myself as they all go to work!

Oven Babies

They'll raise in the oven to impressive (and sometimes scary) heights due to the steam created by the water in the butter. The moment they're taken out of the oven, they begin to fall, so serve immediately.

Dutch Baby Served

Dutch Babies Recipe:

3 large eggs
1/2 cup flour
1/2 cup milk
1/2 tsp salt
2 - 3 Tbsp butter

Preheat 10 inch oven safe skillet or muffin tins at 450 while preparing batter. Beat eggs, flour, milk and salt in blender on high speed for one minute (can also be done by hand, but takes a little longer). Melt butter in skillet or tins (divide butter equally), tilting to cover bottom and sides. Pour in batter.

Bake at 450 for 10 minutes, the lower heat to 350 and bake another 10 minutes.

Serve with lemon juice and powdered sugar. Other options include applesauce and cinnamon, honey, jam or maple syrup.

Littler Dutch Babies


Frostedbetty said...

I tried these out today and they were delicious! Thank you for the great and easy recipe :) How many muffin tins would you put this recipe amount in? I doubled it and made 12 babies. They seemed perfect to me but was curious the amount you would typically make with the recipe as it is.

Thanks again!

Nicole said...

Hi Frostedbetty!

When I make just the regular recipe, I get 9 out of it. But it so depends on the exact size of the muffin tin, how much you put in each one, etc, that from time to time it's a little more or less as I switch countries, climates, and the like.

Yelena R. said...

Thanks for this recipe (found through foodgawker) Just what I was looking for!