Sunday Brunch Favorite – Dutch Babies!

This morning I was trying to figure out something to make for breakfast, and it dawned on me that even though I absolutely adore eating dutch babies (aka german pancakes) — and always pressure my friends to meet at Original Pancake House for brunch over all other places — I never make them at home.  And there’s no real rationale why not because they couldn’t be easier to make.  So, I’m doing this post to share with you my breakfast from this morning.  I actually had to make two dutch babies because the first one came out too thin and dry, so I increased the volume by 50% in the 2nd version.  Apologies for the “ok” photos – I hadn’t planned any set up so this is just how my kitchen looked before I baked the dutch babies and before it ended up in my belly!

Ingredients:
3 eggs
3/4 cup flour
3/4 cup milk
Dash of nutmeg
3/8 tsp salt

For the pan: 2 Tbsp unsalted butter

1. Preheat oven to 450 degrees
2. Beat together all of the dutch baby ingredients in a bowl until smooth
3. Once the oven is preheated, melt butter in a 9″ glass pie pan in the oven
4. When the butter is fully melted (try not to brown), pour the egg mixture in the pan
5. Bake for approximately 18-20 minutes and DO NOT open the oven door during the cooking process or the pancake will deflate.  Use the light to check for overbrowning of edges, and turn the oven down to 425 degrees if looking like they are burning.  I found my dutch baby was done early in my oven
6. Take out of oven and serve immediately
7. Optional garnishes:  confectioners (powdered) sugar, fresh squeezed lemon, fresh or defrosted frozen strawberries sweetened with sugar, sautéed cinnamon apples, whatever else you crave

My style: I’m a simple powdered sugar girl

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