So, the fam asked for pancakes for dinner. I don’t mind making pancakes, but have you ever seen the number of pancakes that a table full of hungry kids can work their way through? It takes time to make pancakes for this bunch!
What about Dutch Babies? The pancakes, not the people. 🙂
As I started gathering milk, eggs, and flour for pancakes, I remembered reading a Dutch Baby recipe in the New York Times. A Dutch Baby is a large, puffed-in-the-oven creation, a cross between a big fluffy pancake and a sweet omelette. They’re delicious, and so much faster than a triple batch of pancakes!
I made two Dutch Babies in two pie pans, following the recipe in the New York Times closely. The only changes I made were adding 1/2 teaspoon of cinnamon to the batter, and adding 1/2 cup of canned, sliced apples to the melted butter before adding the batter. [I used homemade canned apples from last autumn, but store bought would work as well. Just don’t use pie filling; that’s not the same thing!]
Here is the NYT recipe. Have fun!
- 3 eggs
- ½ cup flour
- ½ cup milk
- 1 tablespoon sugar
- Pinch of nutmeg
- 4 tablespoons butter
- Syrup, preserves, confectioners’ sugar or cinnamon sugar
- Preheat oven to 425 degrees.
- Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
- Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
- Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners’ sugar or cinnamon sugar.