Dutch Babies, German Pancakes, Fluffy Pancakes, Fluffys…I have heard these called so many different names. I grew up eating them, and in my family, this is a dutch baby. They are my signature breakfast, my go-to for big or important days. Before every single track meet, the morning of the SATs, before my first day at a new job, always a dutch baby. If I had been allowed to eat the morning that I gave birth, I would have eaten a dutch baby darn it. Perfect for special occasions, but just as good for an everyday breakfast. There are literally hundreds of different dutch baby recipes, but I have never used anything other than the good old classic recipe that my family has always used. I prefer to use a cast iron skillet, but any heavy frying pan will work.
-1/3 cup flour
-1/3 cup milk
-Preheat the oven to 400 degrees, with a cast iron skillet in the oven.
-Mix the flour, milk and eggs in a large bowl, or in the blender. It should be slightly frothy and there shouldn’t be any lumps in the batter.
-Add 2 tablespoons of butter to the hot cast iron skillet. Once the butter is melted, swirl the pan so that the butter covers the bottom and sides, then pour the batter into the pan.
-Bake for 15-20 minutes, until the sides have risen and are golden brown and starting to crisp.
-Remove from the oven and cut into wedges. It will deflate a bit, but that is normal. Serve with powdered sugar, berries, syrup, or just eat it as it is.