here is another recipe from my childhood, of an abundance of chicken eggs from the backyard hens. the dutch baby pancake! i really took this fluffy, amazing breakfast dish for granted when i was a kid. i think because we ate this pancake about twice a week — at least it seemed that way. my mom was always saying, “we need to use up these EGGS!” and i would groan inwardly, knowing which familiar breakfast would follow. she got the recipe from her Cuisinart Food Processor handbook in like the early ’80s. isn’t that amazing?
its been about a decade since my mom made this pancake for me. recently something triggered this once-common breakfast in my memory, and thought… i might make it for dinner. (i had some eggs to use up, after all.) it’s so much better than i ever gave it credit for! fluffy and tender, this pancake rises super-high in the oven, pop-over style, but falls to fork-appropriate height when brought out. buttery and rich with eggs, it’s what breakfast is meant to be. sprinkle it with powdered sugar and a squeeze of lemon. yes, breakfast is served!
pros about this pancake!
- cheap ingredients
- super quick to make
- looks pretty
- tastes like home
- like sunny-morning, tired-from-7am-home-school-math-class, hearty-breakfast home
- also, you get to put as much powdered sugar on it as you want! (if my mom isn’t around)
- yeah right!
dutch baby pancakeadapted from martha stewart, who includes sugar and vanilla in the batter — the recipe i grew up with did not include these, but golly they make it just a little bit more awesomer!
- 2 tablespoons butter
- 3 eggs
- 3/4 cup milk (any type you like)
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla (optional)
- 1/4 cup sugar (optional)
- powdered sugar and lemons, for serving
put the butter in a oven-proof skillet in the oven to preheat (425). in a blender, or food processor, add eggs, milk, flour, salt, and vanilla and sugar if using, and blend until smooth. when the oven is hot and the butter has melted, carefully remove the skillet, making sure butter coats the surface completely. pour the batter into the hot skillet and bake for about 20 minutes, or until puffed and browned. slice and serve immediately with lemon wedges and powdered sugar.