Mom’s Dutch Babies

My first memory of a Dutch baby was the one my great aunt Janny Poo made us while we visited her up in Bellingham, Washington. I must have been around 8 or 9 the last time we had her famous Dutch babies, and now my Mom loves making these when she gets a chance to make us all breakfast. This is the recipe I have been using to make them. A Dutch baby has a controversial origin story… maybe they are inspired by a German dish called “Deutsch” or created in a little cafe in Seattle, WA… who knows? All I know is that they are a delicious cross between a pancake, a crepe, and a clafoutis. You can have them sweet or savory; we always have ours with powdered sugar and fresh lemon juice!

Ingredients

• 1/2 cup AP flour

• 1 tablespoon sugar

• pinch of salt

• 3 whole eggs

• 1/2 whole milk room temp

• 1 tsp vanilla extract

• 1/2 tsp nutmeg

Method

• Preheat oven to 425F

• Put a tab of butter (about 1 tbsp) in a cast iron (or another oven-safe pan) and melt the butter until almost browned

• Blend the rest of the ingredients until completely combined

• Once butter is melted/browned remove the pan from the oven and pour about 1/4 the batter into the pan until the bottom of the pan is covered about 1 cm deep

• Carefully place back into the oven and bake for 15-20 minutes until golden brown and puffy

• Repeat with more butter and batter

• Remove from pan and eat warm with more butter (obviously), dusted powder sugar, and lemon juice or your choice of toppings!