Growing up, big dutch babies (also called a german pancake) were a Christmas morning treat. Sometime in my teen years, my sister figured they didn’t need to be just for then, and we started having more regularly. Now, we embrace them as an almost weekly breakfast. They’re full of healthy fats and eggs. If we don’t have butter, milk, eggs and flour, we’ve got bigger issues than not being able to make these for breakfast! They reheat very well, so do yourself a favour and double what you need so tomorrow you can just warm it up!
I’m going to give you two different sets of measurements, but they both have the same method.
Big Dutch Babies- 10″ Cast Iron Pan
1/4 c butter
1 c flour
1 c milk
Big Dutch Babies- 9×13 casserole dish
1/3 c butter
1 1/2 c flour
1 1/2 c milk
Method- Put the butter in your chosen pan, and put it in the oven. Turn the oven on to 425F. In a blender (or a bowl with whisk) blend eggs, flour and milk. When the oven comes up to temperature, take the pan out, swirl the butter around a bit, then pour the batter in. Return pan to oven and bake for 20 minutes, or until nice and golden and puffed!
We enjoy it with maple syrup, but my sister likes to warm applesauce and honey together to serve on hers. You pick!