These are my friend Kelly’s, all-time favorite Dutch Babies that his mom makes. He requests them every time he goes home to visit and could probably eat a whole one! (Dutch babies, also called german pancakes, are a cross between a popover and a pancake).   My husband, Matt, and I got to experience these famous dutch babies this spring break as we traveled with Kelly and his wife to Washington DC to visit the capitol and stay with his parents.

Kelly’s mom, Terry, is a wonderful cook!  Not only did she make one, she made three dutch babies for all the guests and we devoured them!  Kelly squeezes a half of a lemon on each dutch baby slice, and two huge spoonfuls of powdered sugar to top it off.  I did the same and it was delicious!

I must give credit to Terry for the wonderful recipe she received from a friend for how to make these german pancakes.  There are simply four ingredients, and all you need is a blender and pie plate to make these miraculous concoctions.  Terry’s dutch babies are ten times better than my previous German Pancake recipe because they are fluffy, sweet, golden, and puffed up very nicely.  Try these today and enjoy!


Kelly’s Favorite Dutch Babies
Ingredients
4 eggs
1 cup milk
1 cup flour
1/3 cup melted butter

Directions
1.  Preheat oven to 425 degrees F.
2.  Beat eggs in blender for 1 minute.  Add milk and beat for 30 seconds.  Add flour and beat for 30 more seconds.
3.  Pour into oven proof skillet or pie pan with melted butter.  Cook for 20-25 minutes or until puffed and golden.
4.  Serve with fresh squeezed lemon juice and lots of powdered sugar

Yield:  2-4 servings
recipe from Terry Largent (Kelly’s mom)

Last weekend I planned on going to the Original Pancake House with my husband and friends for brunch. Since I’ve never been, I looked their menu up online to plan out what I was going to order. I discovered a dish called the “Dutch Baby”, something I have never heard of. I did some research and a Dutch Baby is a German Pancake made with eggs, flour, milk, and seasoned with cinnamon and vanilla. It reminds me of a cross between a popover, french toast, and a pancake. It puffs up really big and falls soon after being removed from the oven. It is sprinkled with lemon juice and powdered sugar. I even added a little maple syrup, bananas, and blueberries.

I absolutely love this recipe and plan on making it again. It looks so fancy, but is extremely easy to make… actually easier than pancakes because you bake it in the oven. This recipe comes from Gourmet Magazine, April 2009. You need to try this! Enjoy!

Beat the eggs on high until pale and frothy.

Then beat in flour, milk, vanilla, cinnamon, nutmeg, and salt.

Melt butter in the hot skillet, swirling to coat.

Add the batter and immediately return skillet to oven and bake for 15-18 minutes, or until puffed and golden-browned.

Serve immediately, topped with lemon juice and powdered sugar.

Dutch Baby
Ingredients
3 large eggs at room temperature
2/3 cup whole milk at room temperature (I used skim)
2/3 cup flour
1/4 tsp pure vanilla extract
1/8 tsp cinnamon
1/8 tsp grated nutmeg
1/8 tsp salt
1/2 stick unsalted butter, cut into pieces

Directions
1. Put skillet on middle rack of oven and preheat oven to 450 degrees.
2. Beat eggs with an electric mixer at high speed until pale and frothy.
3. Then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
4. Add butter to hot skillet and melt, swirling to coat.
5. Add batter and immediately return skillet to oven.
6. Bake until puffed and golden-brown, 15-18 minutes.
7. Sprinkle with lemon juice and powdered sugar. Serve immediately

Serves 3-4