Tuesday, April 16, 2013

{Dutch Baby Pancake}

Dutch Baby, Hootenannies, German Pancakes, Puffy Pancakes - all names I've heard this buttery bits of breakfast heaven called.  Whatever you call them, one thing I know that they can be called is delicious!

I posted a picture of the Dutch  Baby our family recently enjoyed and was surprised by how many people had never experienced the deliciousness of this simple dish.  Many asked for the recipe, so I will provide the one that we use (with an internet search you will find a variety of ways this recipe can be made).
Dutch Baby Pancake

6 Large eggs
1 stick salted butter
1 1/2 cup milk
1 1/2 flour
1 tbsp cinnamon
1 tsp vanilla 

1. Heat oven to 400 degrees.  Grease 9x13 dish.  Cube butter and place in dish  Put dish in oven and melt butter.  Be sure to remove as soon as butter is melted.

2. In a mixing bowl add eggs, vanilla and milk, beating mixture together until blended well.  

3. Slowly incorporate flour into mixture.  Whisk until all ingredients are well blended, working out any clumps of  flour.

4.  Pour batter into 9x13 dish.  Bake for 20 minutes.  As the pancake cooks, the sides will rise/puff up.
 Our favorite way to enjoy this dish is with mashed strawberries and powdered sugar (and sometimes whipped cream).  We also enjoy them with syrup.  



Sol said...

in England we leave out the vanilla and sugar and we eat them with roast beef. we call them yorkshire puddings.

in big ones like your picture they put sausages into it. And we call that toad in the hole.

Lol Neiher I eat. But with the sugar and cinnamon I think I will have to try it.

The last picture looks scrumptious

Anne said...

I like my hoots with homemade strawberry jam and sour cream. Delicious!

Meg said...

hootenannies! Yum. These are a conference sunday must have at our house. We learned recently that if you mix them in the blender (let it run for 1-2 min) the whole pancake will puff up, not just the sides. So delicious!