Thursday, December 6, 2012

German Pancakes (Dutch Babies)


German Pancakes (Dutch Babies)
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Call the family to the kitchen just before removing it from the oven so they can “ooh and ahh” before it deflates.  Seriously.




8 eggs
2 C flour, stirred and measured
2 C rich milk, or rice milk
3/4 tsp salt
6 TBL butter or margarine
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Fresh squeezed lemon or orange juice with powdered sugar
Jam
Maple syrup
Applesauce


  1. Preheat oven to 400°F.  You will be setting baking dish on lowest rack, so raise the middle rack to make room.  Set 9 x 13 clear glass dish into hot oven on lowest oven shelf until very hot.  Meanwhile, mix eggs, flour, milk and salt in small mixer bowl or blender.  Beat until silky-smooth, about 3 minutes.
  2. Remove dish from oven; add butter and rotate dish until butter is melted (you may melt butter in dish in hot oven if you want browned butter—watch closely).  Pull out oven rack.  Set dish back on oven rack and add batter immediately. Pour it in a back and forth motion so the butter doesn't all get pushed to the sides--you want a lot of it to get trapped in the middle of the batter.  Gently slide rack back in to avoid batter sloshing out.
  3. Bake on lowest rack for 20 minutes or until golden. 
  4. Serve with hot syrup, applesauce, jam or powdered sugar & fresh squeezed lemon or orange juice drizzled on top.


NOTE:  For serving a small group, use 3 eggs/ ½ C flour/ ½ C milk/ ¼ tsp salt/ 2 TBL butter and bake in round pie baking dish. 
A different recipe called for 9 eggs, 1½ C flour, 1½ C milk, so it's a lot more dense if that's what you like.

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