Dutch baby pancake
Source: Adapted from Mercury News 2004
When I found this recipe in the newspaper, I thought I’d give it a try. Eight years later, it’s still used by us-in addition, my mom makes it regularly, and my sister too-this is why it made it to the “Heritage” category. I’ll traditionally make it for breakfast, but I’ve also used it as a desert when having company over. Enjoy!
|5 Tbs. butter||1 C. flour|
|4 eggs||¼ tsp. salt|
|1 C. milk||powder sugar for dusting|
Preheat oven to 425*. Place butter in heavy 10-inch skillet or deep pie dish in oven to melt. Do not let it burn.
While butter is melting, whirl eggs in blender at high speed for 1 minute. With blender running, add milk, then slowly add flour and salt until mixture is very smooth.
Remove pan from oven and pour batter into melted butter. Return pan to oven and bake until puffed and brown on the edges, about 20 minutes. Take out, and slice in “pizza” style slices. Make a fine dusting with powder sugar and plate.