I was first introduced to Dutch Babies on the Sonlight Forums. I had never heard of them, but it sounded intriguing to put this egg dish in the oven and then pull out a puffy dish with waves swirling up the edges.
It did not disappoint! Dutch Babies are delicious!
I got some lovely farm fresh eggs from a friend that were destined to become Dutch Babies, so I thought that I would share the recipe with you.
3-Cup pan: 1 Tbsp. butter, 1 egg, 1/4 c. milk, 1/4 c. flour
4-Cup pan: 1 Tbsp. butter, 2 eggs, 1/2 c. milk, 1/2 c. flour
2-3 Quart pan: 1-2 Tbsp. butter, 3 eggs, 3/4 c. milk, 3/4 c. flour
3-4 Quart pan: 1-2 Tbsp. butter, 4 eggs, 1 c. milk, 1 c. flour
4-4.5 Quart pan: 1-2 Tbsp. butter, 5 eggs, 1 1/4 c. milk, 1 1/4 c. flour
Note: For Dutch Babies to turn out the best, you must be sure to preheat the oven well, and then preheat the pan very well. I put my pan in the oven to heat before I put in the butter, then put the butter into the pan until the butter is melted and bubbling.
It is also very important to mix ingredients in the blender as specified. Without this step, you will just have eggs, not Dutch Babies.
Preheat oven to 425 degrees. Put butter in pan until melted. Mix eggs in blender. With blender running, pour in miilk then slowly add flour.
Remove pan from the oven and pour batter into the melted butter. Sprinkle with cinnamon sugar. You can drop fresh, canned, or frozen fruit into the pan of batter just before baking, if desired.
Bake for 15-25 mins, depending on pan size, until golden brown. Humps and bumps are normal. Serve directly from pan.
Sprinkle with lemon juice and powdered sugar, if desired. (We skip the lemon juice.) Top with fresh fruit, berries, jam, syrup, etc.
Our favorites are cinnamon sugar; blueberry with cinnamon sugar; peaches with cinnamon sugar. And we always have it sprinkled with powdered sugar and syrup on top. Yum-O!
Linked up to Weekend Potluck at Meet Penny. Go find some other yummy recipes!
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