Dutch Baby
A valentines day tradition in the Laun household!
AL
Amy Laun has made this 1 time!
Ingredients
- Recipe Per Egg:
- 1 T. butter
- 1 egg
- 1/4 c. milk (not nonfat)
- 1/4 c. all-purpose flour
- 1/8 t. salt
Instructions
- Heat the oven to 425 degrees.
- Using a blender, combine the egg, milk, flour and salt until thoroughly mixed and the batter is smooth.
- Melt butter in microwave and place in the skillet in the oven...work quickly so butter doesn't burn. Swirl the butter in the pan to coat the bottom and sides before pouring in the batter.
- Pour the batter into the hot pan and return the pan to the oven (be careful not to spill: the batter may swirl around a bit in the shallow pan as you move it). Bake until the pancake is puffed and golden. Allow 12 to 15 minutes for a 4-egg pancake. Once out of the oven the pancake will begin to deflate. Serve it right away, adding any toppings as desired.
Notes
Pan Sizes: This can be made in various sizes but the ratio of eggs to other is always the same. I recommend allowing two eggs per average serving. To cook specific serving amounts, use pans of the following diameters:
- 1 small serving (1 egg) = 4 inch pan
- 1 average serving (2 eggs) = 6 inch pan
- 2 to 3 servings (4 to 6 eggs) = 9 to 10 inch pan
- 3 to 4 servings (6 to 8 eggs) = 10 to 12 inch pan (This is what I use for a large skillet)
- 5 to 6 servings (10 to 12 eggs) = 14 to 16 inch pan
- Recipe Per Egg:
- 1 T. butter
- 1 egg
- 1/4 c. milk (not nonfat)
- 1/4 c. all-purpose flour
- 1/8 t. salt
Recipe Notes
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Made: Dutch Baby
I made this today for Christmas morning! I made the recipe in a cast iron skillet at 7x. It was pretty thick, I could have done 6x! It was still delish! I like to serve with powdered sugar, maple syrup, and bacon!