From A Real American Breakfast. Click to find this and Cheryl’s complete collection of Exciting Cookbooks.
For return on taste relative to effort, few breakfast dishes match Dutch babies, a poofy oven-baked blend of pancake, omelet, and popover. Variations on the theme reached a national audience through major twentieth-century cook books with a central European heritage, including Inna Rombauer’s early editions of Joy of Cooking. They are also known as German pancakes, a name that’s more appropriate perhaps but a lot less cuddly.
SERVES 2 to 4
¾ cup unbleached all-purpose flour
1 tablespoon sugar, optional
½ teaspoon salt
4 large eggs
¼ cup whole milk
2 tablespoons unsalted butter, melted
Confectioners’ sugar Lemon wedges
Fruit preserves or jam, optional
- Preheat the oven to 450°F. Generously butter a 1O-inch skillet.
- Whisk the flour, sugar if desired, and salt together in a medium bowl. Add the eggs and milk and whisk until well combined. Add the butter and whisk until it disappears into the batter.
- Pour into the prepared skillet and bake for 15 to 18 minutes, until puffed and golden. Serve the Dutch Baby immediately, cutting with a knife or spoon into 4 wedges. (They will deflate as they cool.) Dust each portion with confectioners’ sugar and garnish with lemons for squeezing over the top. Add a spoonful of preserves to the baby if you wish.