Nope, not a birth ann0uncement, but one of our favorite breakfast dishes ever. Although it is fun to say ” let’s have babies for breakfast” and “that sure was a good baby”. This is a picture of somebody else’s, as the computer is having conniptions with the picture of mine- but looks just the same!
We first had these at the gracious table of Robert and Louise Tucker on beautiful Orcas Island, Washington at Woodsong Festival, one of our favorite places and times.
When I came home, I found the recipe in Marion Cunningham’s The Breakfast Book, a wedding present to us from Charlie and Andi Ashworth. Andi is the author of Real Love for Real Life, a really wonderful book on caring and hospitality. It’s largely out of print, but can be found. Oh, now OUR dutch baby is ready, and it can’t wait! Enjoy!
Dutch Babies
3 eggs, room temperature
½ cup milk
½ tsp salt
½ cup all purpose flour
2 tsp. melted butter
2 TBSP lemon juice
powdered sugar
Preheat the oven to 450. Butter one 12” skillet or four 6” skillets with ovenproof handles.
Break the eggs into a mixing bowl and beat until thoroughly mixed. Add the milk and blend well.
Sift the flour and salt onto a square of waxed paper. Lift the waxed paper up by two corners and let the flour slowly drift into the eggs and milk, whisking steadily- or sift it in. This avoids lumps. Blend until smooth, then add melted butter and blend until smooth.
Pour into the skillet(s) and bake for 15 minutes. If you make the bigger one, you may need to add an additional 10 minutes.
YOU SHOULD BE VERY CAREFUL HERE. AS OBVIOUS AS IT SOUNDS, DON’T GRAB THE HANDLE OF THE SKILLET WITHOUT A POTHOLDER. IT’S INSTINCT. I SPEAK FROM EXPERIENCE.
Sprinkle the lemon juice over the pancake and dust with powdered sugar. Serve immediately. (Maple syrup’s nice, too.)
the fifth ingredient in the list–is that supposed to be 1/2 tsp baking powder…?
Fixed! You know, I don’t know what it was supposed to be, Hitoshi- no baking powder needed- the egg protein is sufficient to make them puff. Thanks for the catch.
I just tried it out…it was like a science experiment, the way it puffs up in the oven…I don’t own a sift or a whisk, but I managed…it’s like self-contained French toast–eggy, bready goodness–perfect for cast iron skillets…I might tweak it a bit the next time, maybe add a touch of sugar to give the batter a bit of sweetness on its own…in the absence of lemon juice, I’m having it right now with my mother’s homemade blueberry jam (and some powdered sugar)…thanks for the recipe!
I loves me some Chuck and Andi. Took a photo of Andi and my husband at graduation on Friday. I just posted it! http://www.halfpinthouse.com/2009/05/my-two-favorite-masters-graduates-and-one-pretty-sweet-cake.html
Yum. Did you know? I make these as often as Denis can bribe me. They’re so good. And sometimes I serve them with apples sauteed in brown sugar and cinnamon. Another sister thing?!
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