Recipe: Dutch Babies (Frying Pan Follies, 1980's)

DUTCH BABIES

Teresa, AR: "I have used this recipe for 10 years now and this family LOVES it. And talk about EASY!! It is sort of between pancakes and waffles. Copied from a newspaper column: Frying Pan Follies by Carl Larsen (1980's) - It is an old Pennsylvania recipe."

Select the amount of ingredients according to the size of your baking pan, and figure each egg will equal one serving.

For a 2- to 3-quart pan, use:
1/4 cup butter
3 eggs
3/4 cup milk
3/4 cup flour

For a 3- to 4-quart pan, use:
1/3 cup butter
4 eggs
1 cup milk
1 cup flour

For a 4- to 4 1/2- quart pan, use:
1/2 cup butter
5 eggs
1 1/4 cups milk
1 1/4 cups flour

For a 4 1/2- to 5 quart pan, use:
1/2 cup butter
6 eggs
1 1/2 cups milk
1 1/2 cups flour

Melt the butter in the baking pan, in a 425 degree F oven (or 400F oven for a glass pan).

Then mix the batter quickly, thusly: Toss the eggs, minus their shells, into your blender and whirl on high speed for one minute. Pour in milk while whirling, then add the flour and blend for 30 seconds. (This can be mixed in a bowl with an egg beater too. Beat the eggs until they're light and lemon-colored, gradually beat in the milk, and then the flour. It takes a little longer but sometimes I'm just not up to washing out that pesky blender.)

Pour the mixture into the pan, and bake 20 to 25 minutes until it's all puffed-up and golden brown.

Serve with maple syrup on tap on confectioner's sugar. Or (I suppose) you could be really authentic and cover your Dutch Babies with Hollandaise sauce. But whatever, it's light, airy, delicious, and a lot easier than waffles!

From: Teresa, AR - 07-22-97