Recipes1

German Pancake or Dutch Baby

My two oldest grandchildren loved this when they were young. I liked it

because it came together quickly and I would top it with whatever I

had on hand. One of their favorites was crumbled, cooked bacon with

maple syrup.

Sometimes I would make two and use my six inch cast iron pans. That

way each I wouldn't have an argument if one got a bigger piece than

the other.

I do love cast iron when making our Dutch Baby Pancake recipe. I

bought the set below because the tapered sides of the lid works great

for this recipe as well as for crepes and pancakes. Here is the source.

It's important to put butter in the pan and place in a hot oven for a

successful Dutch Baby Pancake. Once it's melted, remove it from

the oven and set aside while quickly mixing the remaining ingredients.

About the Ingredients:

• Butter-It doesn't matter whether it's salted or unsalted. Margarine or

oil will not work for this recipe.

• Eggs-I use large eggs at room temperature.

• Flour-Use all-purpose flour, not self-rising.

• Milk-Whole milk is all that I've ever used.

• Nutmeg-You only need a quarter of a teaspoon.

German Pancake 4 servings

Ingredients

• ½ cup butter

• 3 eggs, beaten well

• ¾ cup flour

• ¾ cup milk

• ¼ tsp nutmeg or cinnamon

• 3 Tbsp confectioner's sugar

• Juice of 1 lemon

• Fresh fruit or syrup

Preheat oven to 425°F. You will need a 10-inch pan* with sloped

sides or a paella dish.

Instructions

1. Warm pan and place butter in it to melt*.

2. Combine eggs, flour, milk and nutmeg; leave a little lumpy.

3. Add all of batter to pan; bake 15 to 20 minutes; remove from oven.

Top with the powdered sugar and lemon juice; serve with fresh or

frozen berries (thawed). You can also serve it with syrup.

*A pie pan will work; just make sure it's oven-proof at 425°F.

LAURA LEE ALICE
COOKS