Dear Dutch Baby,
How have I lived three decades without you? Your buttery goodness, golden top, and puffy interior bring me delectable satisfaction. You are the result of an improbable union between a crepe and fried dough. Plain, soft, and easy to eat, you are the perfect “mommy and me” breakfast. I fed my child powdered sugar without guilt, while I slathered my slices with homemade blueberry jam.
Let me bask in your image…
And you are so easy to make!
I adapted from this recipe. There are endless variations. Use one egg, 1/4 cup flour, and 1/4 cup of milk per person eating the pancake. Mix well in a blender or by hand. Preheat your oven to 400 degrees. Place a huge hunk of butter in the center of a skillet. I used 1/4 of a stick. Place the skillet with the butter in the oven. Let it melt while the oven preheats. Pour the batter in and bake 20-25 minutes, until it is golden and puffy, like a popover. Top with powdered sugar or other topping of your choice! Also feel free to add some spices to the dough-I will be adding some cinnamon and sugar to my Dutch Babies in my future.
Till Next Time, oh glorious pancake,