I've been looking for this recipe for "Dutch Babies" - or as they're sometimes called... "German Babies" - for over 20 years now, and luckily, I found it over at Angie's place at Half Assed Kitchen !
We used to get these pancakes when a group of us would stop at a local restaurant on the way home from work, after working graveyard shift. I don't remember half of the old workmates now, but the memory of these pancakes has always lingered in my mind...
My favorite way to eat them was with lemon wedges squeezed over the top and then sprinkled with powdered sugar, but you can use maple syrup, thin jam, cut up fruit or just about anything else that strikes your fancy.
Thank you Angie, for allowing me to post this on my blog...
Dutch Baby w/ lemon wedges and powdered sugar
As Angie says:
"Here's what you need and how you do it:
4 eggs
1 cup flour
3/4 teaspoon salt
2 cups milk (or soymilk)
1 teaspoon vanilla
1 teaspoon cinnamon
Butter or margarine
Preheat oven to 500 degrees. Put an iron skillet or 8x8 baking pan in oven.
Beat the eggs until frothy. Mix the flour, salt and cinnamon together. Then alternately add flour mixture and milk to eggs. Whisk in vanilla.
Pull pan from oven and coat bottom of pan with butter. Pour in batter. It will be thin, but creamy.
Bake 12 to 15 minutes at 500 degrees. Turn down oven to 400 degrees and bake another 12 to 15 minutes.
Serve with jam or powdered sugar, or your topping of choice.
4 eggs
1 cup flour
3/4 teaspoon salt
2 cups milk (or soymilk)
1 teaspoon vanilla
1 teaspoon cinnamon
Butter or margarine
Preheat oven to 500 degrees. Put an iron skillet or 8x8 baking pan in oven.
Beat the eggs until frothy. Mix the flour, salt and cinnamon together. Then alternately add flour mixture and milk to eggs. Whisk in vanilla.
Pull pan from oven and coat bottom of pan with butter. Pour in batter. It will be thin, but creamy.
Bake 12 to 15 minutes at 500 degrees. Turn down oven to 400 degrees and bake another 12 to 15 minutes.
Serve with jam or powdered sugar, or your topping of choice.
17 comments:
Oh...these look and sound yummy! I'm hungry now! Going to copy&paste this!
Oh man do those look good! Thanks for sharing your find!
Oh these do look good AND I think that my picky husband would eat them!
I just ate supper and now I'm craving these! :)
We used to get them at a local resturant. It was so popular you had to wait an hour for a table. But they were worht it. TTFN
Yum!! I am copying these to use one Saturday morning. They sound soooo good.
what time is breakfast? :)
I'm just praying that these turn out as good as the ones we used to get! We had to wait in line for an hour too, but it was soooo worth it!
Breakfast will be served at my house on Saturday morning at 8 am, so get your bottoms in gear!
OMGosh! I have been looking for a recipe like this, too! Yay and thank you TM and Angie.
Hey TM, there's something waiting for you at my place. Come on by anytime. :)
OH!!!! And I keep meaning to ask....where did you get YOUR lovely template for your blog. It's much more in keeping with what I'm looking for. (I won't steal your gorgeous colors but you KNOW I need more than what I've got.)
8am, eh? ;-) They look and sound yummy--I think I had something similar in Phoenix at a pancake place once...delish...
I made something from the same blog last nite! I made a version of the ginger chicken they posted the other day--very nice!
Thanks to you I have been having a bit of a sticky beak on lots of the blogs you have shared--thanks!
Thanks for stopping by my blog, Tatersmama. Thanks, for the offer of help. I will definitely take you up on that later. But right now it is 3:00 a.m. and I'm getting bleary-eyed! Gotta get some shut-eye!
Oh, these do look good! If only my breakfast room were finished and my kitchen were back to normal....
Thanks for sharing this! I went on over to Half Assed Kitchen, and loved it!!
Instead of squeezing lemon on them, we've always used limes. They are one of my favorite breakfasts. If you'd like I'll give you a recipe for Ricotta Pancakes. They are very light and fluffy because you use egg whites and beat them separately. YUM!
Robynn,
If you scroll down on the right side on my blog, there's a link for Blogalicious Designs. Staci and Stephanie did the design for my blog for me. Yeah, it costs for them to do it, but they can do it all, or just fiddle around with your basics. IMO, they were well worth it. :o)
~~~~~~~~~~~~~~
Kurichan,
Yep, 8 am sharp! There are some GREAT recipes on Half Assed Kitchen, aren't there? I've tried several different ones and I've been very happy with all of them. :o)
~~~~~~~~~~~~~~
Homestay Mama,
I see that you did it! Isn't it a good feeling? I'm just glad I could help. ;-)
~~~~~~~~~~~~~
Marjie,
You're welcome to come for breakfast at my place. 8am sharp!
But you know? You're kitchen is going to be fantastic once it's done.... I LOVE what you're doing with it!
~~~~~~~~~~~~
Sooziebelle,
Angies's got even more links to other sites on her blog - and they're ALL worth checking out. That's what I love about blogging. One blog will lead you to another, and then you find others from the 2nd site... And on and on and on. It's like the gift that just keeps giving!
~~~~~~~~~~
VTcrone,
Oh, yes PLEASE! I would love the recipe for ricotta pancakes. :o)
But then again, me and cheese in ANY shape or form, have a real thing goin' on!
Here's the recipe for ricotta pancakes.
1 tsp baking powder; pinch of salt; 3 eggs; 1/2 lb. ricotta cheese; 2/3 cup milk; 1/2 cup flour
(This serves 3-4 people)
Separate eggs and whip the whites. Mix all the ingredients together including the yolks. Fold the whites in last. Bake on a hot griddle. It's very easy to fold in fresh or frozen blueberries.
living in Vermont, we always serve them with real maple syrup.
Enjoy!
Post a Comment