You just can’t go wrong with this recipe. It’s my go-to whenever we have overnight guests, or we’re in the mood for pancakes but I’m NOT in the mood to stand over the stove for 45 mindless minutes. It really is a pancake, you know. Some people call them Puff Pancakes, which is okay, but not as mysterious sounding as Dutch Babies. I think people run a little faster to the table when they hear “Dutch Babies.”
On that note, this is a dish that you must serve immediately. And by that I mean that everyone needs to be seated, fork in hand, eyes wide open, and mouths ready to gape when you pull this magnificent piece of puffitude out of the oven. Because the puff is sadly short-lived. Enjoy those brief two minutes of bulbosity. But hey! You can always make another batch tomorrow.
Large batch (to bake in a 9 x 13 pan):
- 5 eggs
- 1 1/2 cups milk
- 1 1/2 cups flour
- dash cinnamon
- 1 stick of butter
Small batch (to bake in a cast iron skillet or smaller pan):
- 3 eggs
- 1 cup milk
- 1 cup flour
- dash cinnamon
- 2/3 stick of butter
Whichever size you settle on, the steps are the same. First, put the butter in your dish and set in a 350 oven to melt. While that’s melting, put the eggs, milk, flour and cinnamon in the blender. Blend till well mixed.
When pan is very hot and butter is completely melted, pour batter over the butter and return to oven. Bake about 30-35 minutes or till brown and puffy.
Maple syrup is a given, but I also like to sauté some apples and/or berries in a little butter and sugar (and a dash of lemon juice) to spoon over. You can also sauté the apples in butter and sugar and THEN pour your batter over those before you bake it, if you’re using a cast iron skillet. Here’s a mixture of strawberries, blueberries and raspberries:
The first two pictures (above) show a large batch I baked in my favorite Pampered Chef 9 x 13 stoneware. Here are pictures of the next two batches I made:
A large batch in an oval pyrex dish …
A small batch in my 12″ stoneware pan …
Back to the kitchen, Grandma.