Sunday, June 3, 2012

Dutch babies...a family favorite!


I've been making this recipe for years.  Served with lemon wedges and powdered sugar, it's a sure winner.  Strawberries are a nice touch, too.  And it's easy.  A single batch serves four.  Double it, and you can serve 8.



6 tablespoons butter
5 eggs
1 cup milk
1 cup flour
As you like it: powdered sugar, lemon wedges, syrup, fresh fruit, etc.


Heat oven to 425 degrees.

Into each of four 8" soufle dishes, place 1-1/2 tablespoons of butter.  Place dishes into a preheated oven to melt butter.

In a blender, combine eggs, milk and flour, and blend until frothy, about a minute.  Scrape down the sides, if necessary.  For this step, I use my immersion blender, as clean up is so much faster, but a standard blender is more common.  If you have an immersion blender, use it.

When butter is melted, and bubbling, split batter into four batches (about 3/4 cup each), and pour directly into hot butter.  I simply open the oven, pull out the rack, and pour the batter into the dishes vs. removing them from the oven.

Bake until pancakes are fluffy, well risen, and start to brown slightly on the edge.

Remove from oven, and serve immediately.  This dish can also be made in a 9" x 13" glass baking dish.  You can also use three pie tins, as I did today.  Pie tins are larger, and hold a bit more batter, so I recommend just three vs. four.  You would split your butter/batter according to the number of dishes you use.

I like mine with fresh lemon juice squeezed from lemon wedges, and a bit of powdered sugar, but anything works.  Syrup is good, or any fresh fruit.  Dress them however you like.

An empty dish is the best sign you served a winner...

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