German Pancakes (Dutch Babies): Puffed to Perfection Every Time



Dutch Baby I made this morning

 When it comes to breakfast favorites, the classic German pancake, or Dutch Baby, is definitely on my list and my family's list of favorites.  If you happen to live close to or have eaten at The Original Pancake House (not to be confused with the International House of Pancakes commonly known as IHOP), you can order this fantastic creation and it will come to your table piping hot and puffed up a mile high after taking 20 minutes to cook; this, my friends, is the real deal and the way a TRUE Dutch Baby should be made.  But let's face it, we're not going to go spend $8 or more on a PANCAKE in this economy, unless perhaps for a special occasion or something like that.  It seems more reasonable that we would spend the $8 on the ingredients and make it at home but somehow feel like we are saving money!  The only problem is when you go through all that effort, spend the money on the eggs and butter, only to be disappointed when your pancake comes out looking more like a frisbee than a enormous puffed creation. 

Well dear friends, I present you with the most FULL PROOF recipe for absolutely perfect German Pancakes/Dutch Babies!  It never fails:  the reason being that it allows for what size pan you are using!  The biggest reason Dutch Babies fail is because the ingredients to pan-size are not proportional--so either you get too much pancake batter for too little pan (which results in a burned, raw, and flat pancake), or too little pancake batter for too much pan (which results in more like a traditional pancake with no puff and solid as a rock as it gets overcooked).  One last note:  follow the directions EXACTLY!!  Do not fool yourself into thinking you can dump the batter into a cold pan--just won't work.  If you are more adventurous, you can add some pre-sauted apples to the pan right before you add the batter.  YUM!  P.S. I love cooks.com for this very reason--great recipes!


DUTCH BABIES

(Print this Recipe)

1/4 c. butter
3 eggs
3/4 c. milk
3/4 c. flour

3 TO 4 QUART PAN SIZE:

1/3 c. butter
4 eggs
1 c. milk
1 c. flour

4 TO 4 1/2 QUART PAN SIZE:

1/2 c. butter
5 eggs
1 1/4 c. milk
1 1/4 c. flour

4 1/2 TO 5 QUART PAN SIZE:

1/2 c. butter
6 eggs
1 1/2 c. milk
1 1/2 c. flour

Directions:

1. Place the butter in the pan (cast iron skillet works best) and set in a 425 degree oven.

2. While the butter melts, mix the batter quickly. Put eggs in blender or food processor and whirl for 1 minute. With motor running, add milk, then flour.

3. Remove pan from oven and pour in batter.

4. Bake until puffy and well browned (20 to 25 minutes).

5. Dust the Dutch Baby with powdered sugar or nutmeg . It may be topped with fruit or syrup or pie filling; if you choose this option, I'd consider leaving off the powedered sugar and/or nutmeg). Each Dutch bakes in a unique shape and is spectacular when it first comes out of the oven.

(ORIGINAL SOURCE: COOKS.COM)