2 August 2008
This recipe is simple to make, and easy to remember. It’s great for breakfast, brunch, lunch, or dinner. As it bakes it doubles (sometimes triples) in size, but as it cools it shrinks back to normal. The taste makes me think of French toast, just in a big pan, and a bit more egg-y. We’ve had these before, but with a slightly different recipe and it was called a Dutch Puff. Here is the Dutch Baby recipe that Momma found at simplemom.net.
Dutch Baby
• 1/3 cup butter, melted
• 1 1/2 cups flour
• 3/4 teaspoon salt
• 3 tablespoons sugar
• 6 eggs
• 1 1/2 cups milk
• 2 teaspoons vanilla
Preheat oven to 450°F. Pour melted butter in the bottom of a 9×13 pan. Whisk the rest of the ingredients (I found that mixing the wet and dry ingredients separately and then whisking them together helped to lower the amount of flower balls). Pour batter into pan (the one with the melted butter). Do not mix the butter with the batter. Bake in oven at 450°F for 25-30 minutes.
Serve with powdered sugar, syrup, fruit, cinnamon, pie filling, etc.
I’ve made this a couple times in the last few days, and it is quick and delicious!
