Dutch Baby
  • 1/2 stick butter
  • 3 eggs
  • 3/4 cup milk
  • 3/4 cup milk
  • 1/2 tsp salt
  • 1/4 tsp vanilla
  1. Heat a 10" oven-proof dish or skillet in the oven at 425F . I have a 2-handled "pancake pan" especially for this and other "big pancakes" that I found at an auction. Didn't know that was what it was for until I saw it in a catalog! I've also used a pie plate and an oven-proof skillet.
  2. When hot, put butter in the dish and put it back in the oven.
  3. Whip eggs until foamy.
  4. Add milk, flour, salt, vanilla to the eggs.
  5. Blend just to combine.
  6. Remove the dish with the melted butter from the oven (it should be melted but not burnt -- don't answer a phone call or something in the middle of beating the eggs)
  7. Roll the dish around to spread the butter evenly.
  8. Pour the batter in immediately and put it back in the oven.
  9. Bake 25 minutes. It will puff up and look amazing. Make sure everyone is standing around when you pull it out of the oven, as it will deflate as you cut it.
  10. Serve in wedges with sliced lemon or limes, butter pats, and powdered sugar.
I don't remember where I first found this recipe, and copied it down onto a scrap of paper, but it has become my favorite breakfast-for-company dish. This dish is also called "Puff Baby," and some people have told me it's a Seattle-area favorite.