Micki’s Morsels

Dutch Babies Must Be Huge!

So there’s a little restaurant down the street that offers up this beauty of a breakfast. I wanted one of these (they are huge) for Mother’s Day, but I didn’t want to wait with the crowd. I just decided to make it for myself. It tastes more like a crepe than a pancake, but is considerably easier to make. I love it! Top it with your favorite fruit or fruit compote.  You can’t go wrong.  Read on for recipe…

German Dutch Baby Pancake

6 Tablespoons unsalted butter
4 eggs
1 c milk
1/4 tsp salt
1/4 tsp vanilla extract
1 c flour

Preheat oven to 425°.

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Put butter in heavy 12-inch skillet and put in the oven just long enough to melt the butter.

While you melt the butter, get out your mixer!

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Beat eggs on high speed for 1 minute; add milk, then salt. Slowly add flour and mix until mixture is smooth.

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Remove pan of butter from oven and pour batter into pan. Return to oven for 20 minutes, until it puffs up and turns brown on the edges. My favorite way to serve is to squeeze lemon juice over the pancake, then sprinkle with powdered sugar. What’s yours?