In a post which I was writing yesterday I mentioned my inability to remember to take meat out of the freezer for supper, as well as other points about my poor memory. (I forgot to post the entry, and it is in my drafts, lol. No, not really, I didn't forget. It is waiting for a photo.) Well, no surprise, last night I had to improvise the evening meal. DH said he would be happy to eat pancakes, but Emily, who is a very particular eater, voted for Dutch Baby. She does not care for pancakes. Normally I would not make something special just for her, but last night I relented. This light, over-sized pancake is quite impressive when it comes out of the oven, and the kids love it. And, it is VERY EASY to do. Problem is, the size I can make won't feed the whole family. (For us it's a better lunch choice.) So the kids ate Dutch Baby, while Mom and Dad ate pancakes. You can top this with powdered sugar and lemon juice, pancake syrup, jam, fruit and whipped cream, hot pie filling, or even stir-fry! Or serve with sausages and a green salad.
You'll need a large container -- a wide overproof frying pan or roasting pan, even a foil one will do, just so it isn't too deep, not much over three inches. To make the Dutch Baby, place butter in pan (see chart below) and set pan in 425° F oven until the butter is melted and foamy. Meanwhile, quickly mix the batter. Put the eggs in the blender and blend on high speed for 60 seconds. With motor running, gradually add the milk, and then the flour, and blend for 30 more seconds. (Or do it in a bowl with a whisk. Fast!) Carefully remove pan from oven and pour in batter. Return pan to oven for 20-25 minutes, or until pancake is puffy and well-browned. Serve immediately. For a sweet pancake, dust with nutmeg and serve with topping. Makes 3-6 servings. Enjoy!
Recipe from Sunset Cook Book of Favorite Recipes II
You'll need a large container -- a wide overproof frying pan or roasting pan, even a foil one will do, just so it isn't too deep, not much over three inches. To make the Dutch Baby, place butter in pan (see chart below) and set pan in 425° F oven until the butter is melted and foamy. Meanwhile, quickly mix the batter. Put the eggs in the blender and blend on high speed for 60 seconds. With motor running, gradually add the milk, and then the flour, and blend for 30 more seconds. (Or do it in a bowl with a whisk. Fast!) Carefully remove pan from oven and pour in batter. Return pan to oven for 20-25 minutes, or until pancake is puffy and well-browned. Serve immediately. For a sweet pancake, dust with nutmeg and serve with topping. Makes 3-6 servings. Enjoy!
| Pan Size | Butter | Eggs | Milk & Flour |
| 2-3 qt | 1/4 cup | 3 | 3/4 cup ea |
| 3-4 qt | 1/3 cup | 4 | 1 cup ea |
| 4-4 1/2 qt | 1/2 cup | 5 | 1 1/4 cups ea |
| 4 1/2 - 5 qt | 1/2 cup | 6 | 1 1/2 cups ea |
Recipe from Sunset Cook Book of Favorite Recipes II
Shall your 'secretary' send you a reminder every morning to take out meat?? Hee hee..
ReplyDeleteKristy
But who is going to remind me to take out stuff for dinner, I forget too!
That does look good. I have never tried a Pannekoeken before, but have been to the restaurant and seen them served - most Pannekoeken restaurants have since shut down up here - there might be a couple left. I will have to try this for sure after I get some fruit and lots & lots of whipped cream.
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