Dutch baby
  • Cooking Time: 40 Minutes
  • Servings: 3 - 4
  • 3 eggs
  • ½ cup flour
  • ½ cup milk
  • 1 tablespoon sugar
  • Pinch of nutmeg
  • 4 tablespoons unsalted butter
  • Syrup, preserves, confectioners' sugar or cinnamon sugar
  1. 1. Preheat oven to 425 degrees.
  2. 2. Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
  3. 3. Place butter in a heavy 10-inch skillet or baking dish and place in the oven. You can also add apple slices with cinnamon and sugar to the pan. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
  4. 4. Remove pancake from oven, cut into wedges and serve at once topped with syrup, berries, preserves, confectioners' sugar or cinnamon sugar.
As a kid, my dad was always in the kitchen cooking up delicious meals. One of my favorites is dutch babies. It’s a large, fluffy pancake that can be served with fresh ricotta, berries, fruit, maple or ginger syrup- the options are endless! It’s perfect for a lazy Sunday breakfast on the porch. What I love about this recipe is it’s so easy and takes about 5 minutes to prepare. Just throw all the ingredients in a blender and pour into a skillet or muffin tray with sizzling butter and voila 25 minutes later you have a little slice of heaven on your plate. This recipe was submitted by West County Digs Communication Specialist Elena Rossi.