These are my friend Kelly’s, all-time favorite Dutch Babies that his mom makes. He requests them every time he goes home to visit and could probably eat a whole one! (Dutch babies, also called german pancakes, are a cross between a popover and a pancake). My husband, Matt, and I got to experience these famous dutch babies this spring break as we traveled with Kelly and his wife to Washington DC to visit the capitol and stay with his parents.
Kelly’s mom, Terry, is a wonderful cook! Not only did she make one, she made three dutch babies for all the guests and we devoured them! Kelly squeezes a half of a lemon on each dutch baby slice, and two huge spoonfuls of powdered sugar to top it off. I did the same and it was delicious!
I must give credit to Terry for the wonderful recipe she received from a friend for how to make these german pancakes. There are simply four ingredients, and all you need is a blender and pie plate to make these miraculous concoctions. Terry’s dutch babies are ten times better than my previous German Pancake recipe because they are fluffy, sweet, golden, and puffed up very nicely. Try these today and enjoy!
Kelly’s Favorite Dutch Babies
1 cup milk
1 cup flour
1/3 cup melted butter
1. Preheat oven to 425 degrees F.
2. Beat eggs in blender for 1 minute. Add milk and beat for 30 seconds. Add flour and beat for 30 more seconds.
3. Pour into oven proof skillet or pie pan with melted butter. Cook for 20-25 minutes or until puffed and golden.
4. Serve with fresh squeezed lemon juice and lots of powdered sugar
Yield: 2-4 servings
recipe from Terry Largent (Kelly’s mom)