Some families call them oven pancakes, puff pancakes or Dutch pancakes; to us they were always Dutch Babies. The wonderfully sweet scent of Dutch Babies baking in the oven brings everyone to the table with sleepy smiles. Dutch Babies are delightful dressed up with fruit and whipped cream or served simply with butter and orange slices. Are there any rules with Dutch Babies? Only one, this luscious darling needs a generous dusting of powdered sugar just before serving to ensure everyone leaves for the day with powdered sugar mustaches.
3 large eggs
1/2 cup all-purpose flour, measured into a sifter
1/2 cup milk
2 tablespoons melted butter or canola oil
1/2 teaspoon salt
Confectioners’ sugar, placed in sifter
Fresh strawberries, washed, hulled and sliced
Preheat oven to 425°F. Generously butter two 9″metal pie pans, or one 10″-12″ skillet with an oven-proof handle or one 10″-12″ cast iron skillet; place your choice in oven to heat.
Lightly whisk eggs together in a large mixing bowl. Sift flour into eggs a little at a time, whisking with each addition; continue whisking until batter is smooth being careful not to over-beat. Gradually add milk, mixing lightly; stir in melted butter and salt.
Remove pans from oven (be sure to use a hot pad); pour in Dutch Baby batter (divide batter in half if using two pie pans). Bake for 10 minutes without opening the oven; reduce heat to 350°F. and bake for 5 to 10 more minutes longer.
Leave Dutch Babies in the baking pan; drizzle with melted butter, orange slices and powdered sugar. Serve immediately. Yield: 3 to 4 servings
Cook’s Note: Suggested toppings: Peanut butter and maple syrup; fresh strawberries, blueberries, blackberries or raspberries and whipped topping; butter, cottage cheese and strawberry or raspberry preserves; apple, peach, blueberry or lemon pie filling; butter and orange marmalade or warm applesauce and real whipped cream.