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Dutch Babies (Oven Pancake) Recipe

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This recipe for Dutch Babies (Oven Pancake), by , is from The Beth and Scott Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gayle Swindell
Added: Wednesday, June 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter
5 eggs
1 and 1/4 cup milk
1 and 1/4 cup flour
Pan size: 8 inch square for lower amounts or a 9 x 11 or 13 x 9 for larger recipe. If you want a thicker dutch baby, use a smaller pan.

Directions:
Directions:
Put butter in pan and set in oven to 425 degrees. Quickly mix eggs in a blender on high for 1 minute. While motor is running, gradually pour in milk and then slowly add flour according to the servings you want. Continue blending for 30 seconds. Pour batter in pan in oven (should be bubbling by now) and return to oven for 20-25 minutes. The sides of the baby will "puff" and turn golden brown.

Serve with fresh fruit, syrup, peanut butter, or jam/jelly.

Number Of Servings:
Number Of Servings:
2-10
Preparation Time:
Preparation Time:
25-30 minutes
Personal Notes:
Personal Notes:
This is a great breakfast or brunch recipe. It is a big hit whenever I make it. You can make smaller or larger portions by decreasing or increasing the ingredients proportionately! Enjoy!

 

 

 

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