"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Dutch Babies Recipe

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This recipe for Dutch Babies, by , is from Real cooking from Real housewives, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Launa Thompson
Added: Tuesday, April 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 eggs, room temperature
1 cup milk, room temperature
1 cup all-purpose flour
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
Pinch of salt
3 Tbls. butter
Powdered sugar, caramelized apples, jam, whipped cream

Directions:
Directions:
Preheat over to 450. Place a 10-inch cast-iron skillet or overproof frying pan in the over to preheat. While the pan is heating, prepare your batter.

In a large bowl, beat the eggs until light and frothy. Add the milk, flour, vanilla, cinnamon and salt. Beat well to combine. The batter should be thin, but smooth and creamy.

Carefully remove the hot skillet from the oven and coat it with the butter. Pour the prepared batter into the skillet all at once, and immediately return the skillet to the over. Bake for 15 to 20 minutes, or until puffed and golden brown.

Serve immediately, dusting the pancake with powdered sugar or topping it with caramelized apples, jam, whipped cream, or Yum Yum Sauce.

 

 

 

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