Dutch Babies

[tejon]

Dutch Babies

Serves 2.

Never knew exactly where the name "Dutch Babies" came from, but I always picture chubby, grinning wee ones that just make you want to pinch their cheeks, give a big squeeze, then eat them all up. These eggy, rich pancakes with high, crisp corners are perfect for topping with just about anything that comes to mind.

• 2 large eggs
  
• 3/4 c milk
  
• 1/2 tsp salt
  
• 1 tsp sugar
  
• 2 T butter, melted
  
• 1/2 c flour
  

Preheat oven to 450 degrees. Prepare pan: use an 8 inch cast iron skillet, a nonstick skillet of the same size, an 8 inch nonstick cake pan or an 8 inch glass pie dish. Place pan in oven with half of the melted butter.

Meanwhile, assemble the batter. Beat the eggs slightly, then add milk, salt, sugar and butter. Mix until everything is incorporated. Add in flour and whisk until smooth. Pour into waiting pan in the oven and bake for 15 minutes. Turn heat down to 350 degrees and bake for an additional 10 minutes, or until sides are puffy and browned.

Topping suggestions: lemon juice and powdered sugar, berries or slightly sweetened fruit of any kind, sour cream or yogurt mixed with a bit of brown sugar, applesauce, toasted nuts, caremelized apples or bananas.

Keywords: Breakfast, Brunch, Vegetarian

( RG1427 )