Puffy Pancake – the food formerly known as Dutch Baby
I love this recipe as it uses inexpensive ingredients we have in the house at all times. It isn’t going to improve your waistline as a regular meal, but it will improve your wallet as a go-to meal when the month is short and you aren’t wanting to spend your spare cash on an entire grocery trip.
Historically this dish is called a Dutch Baby – but my family never felt comfortable referring to something coming out of the oven called a “baby” – so we christened this a Puffy Pancake:
- Applesauce (optional)
- Jam (optional)
- Powdered sugar (optional)
- Lemon juice (optional)
|Pan Size||Butter||Eggs||Milk and Flour|
|2-3 quarts||1/4 cup||3||3/4 cup each|
|3-4 quarts||1/3 cup||4||1 cup each|
|4-4 1/2 quarts||1/2 cup||5||1 1/4 cups each|
|4 1/2-5 quarts||1/2 cup||6||1 1/2 cups each|
Select the recipe proportions to fit your pan (most pie pans fit the 2-3 quart recipe) and get out the ingredients you’ll need. Put butter in pan and set into a 425 degree oven, then mix batter quickly while butter melts. Put eggs in blender container and whirl at high speed for 1 minute. With motor running gradually pour in milk, then slowly add flower, continue whirling for 30 seconds. (With a rotary beater, beat eggs until light and lemon colored; gradually beat in milk, then flour.)
Remove pan from oven and pour batter into the hot melted butter. Return to oven and bake until puffy and well browned, 20 to 25 minutes, depending on the pan.
My choice: Butter, applesauce and powdered sugar.
My mom’s choice: Butter, lemon juice and powdered sugar.
My son’s choice: Powdered sugar.
The topping rule of thumb is, if you would put it on a crepe, it would be awesome on a Puffy Pancake.
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