In the Kitchen: Dutch Babies

.....German Pancakes, Puff Pancake, whatever you call them. My family calls them Dutch Babies. I waited until Saturday to post this, because I made these for breakfast this morning and I wanted to to do this for my "In the Kitchen" recipe. This is a breakfast staple in my family. They are easy to make (as in I first made these when I was probably 8) and they are so tasty! The only thing you have to be careful about is to not over mix, otherwise they won't puff up right.

 Here is the recipe:

Ingredients:

1/4 cup (1/2 stick) butter

3 eggs

3/4 cup flour

3/4 cup milk

Don't you love the short ingredient list?

First, place your 1/4 cup of butter in a pan (I prefer to bake this in my cast iron pan, but a 9x13 glass dish works well too). Place the pan in the oven and turn the temperature to 450 degrees. Let the butter melt in the pan while the oven preheats.

In a medium bowl, whisk the eggs well.  When I was younger, I would just add the flour and milk all at once and mix, but often would get really lumpy batter and would often over mix. I now pour in half of the flour and mix, then pour in half the milk and mix. Repeat, starting with the flour and ending with the milk. Don't over mix! Take your pan with the melted butter out of the oven and pour in the butter. Bake for about 15 minutes or until the pancake is puffy (mostly the sides are) and the top is beginning to brown.

Pretty much like this.

Serve with fresh lemon juice (as in serve with lemon wedges and everyone can squeeze to their heart's content) and powdered sugar or maple syrup. You can also serve this with berries and cream, jam, honey, or pretty much anything you think would be tasty. I prefer it with lemon and powdered sugar. Maple syrup is also a winner. 

Elanor loves Dutch Babies!