Thursday, September 16, 2010

Dutch Babies

When I was a kid, we used to make this at Aunt Bonne and Uncle Ken's house when we had sleep-overs.  I don't know why we couldn't get Mom to make them for us -- probably because they don't work so well with whole wheat flour!  I'm not sure what the difference is between this and a German Pancake; although, I do know I like these better.  The ingredients are pretty much the same as for crepes (just way easier).

2-3 qt dish (9x13 works)
1/4 C butter
3 eggs
3/4 C milk
3/4 C flour

3-4 qt dish (9x13 works)
1/3 C butter
4 eggs
1 C milk
1 C flour

4-4 1/2 qt dish (9x13 okay)
1/2 C butter
5 eggs
1 1/4 C milk
1 1/4 C flour

4 1/2 - 5 qt dish (9x13 not big enough)
1/2 C butter
6 eggs
1 1/2 C milk
1 1/2 C flour

Melt butter in oven at 425.

In glass bowl, mix eggs, add flour and milk.  Blend until smooth.  Pour in pan with melted butter.  Bake for 15-20 minutes.

I always cut the butter in half.  Seems to work fine if I just mix all the ingredients all at the same time until smooth.  The 2-3 qt and 3-4 qt recipes work beautifully if baked in 2 glass pie dishes.  Make sure you bake them lower in the oven so they won't burn on top.

1 comment:

Annie said...

That's funny. I wondered why we never had them growing up, too. Chad and I have them VERY OFTEN! We do actually put some whole wheat flour in. Chad of course loves it when it's all white, they're not as puffy with the wheat, but I feel better about it :)