Sunday Morning Breakfast : Dutch Baby

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“Life begins each morning…Each morning is the open door to a new world- New vistas, new aims.” ~Leigh Hodges

I started making this puffy breakfast pancake when Jeff and I were first married. Since then Jeff has probably made more of them then I have, and he’s gotten really good at it. The perfect weekend indulgence for your family, or for a fancy company brunch. Don’t use an electric mixer for this as the ingredients can be over mixed too easily, causing the pancake to become tough. Hand mixing is best for this recipe.

~Dutch Baby with Lemon Syrup~

Preheat oven to 425 degrees F.

In a large mixing bowl, combine:

6 large eggs

1 and 1/2 cup milk

1 and 1/2 cup all purpose, unbleached white flour

Place 1 stick butter in a large, 12 inch, cast iron skillet and set in a preheated 425 degree oven. While butter melts, mix batter quickly. Whisk eggs and milk together with a wire whisk. Add flour and mix just until lumps disappear. Remove pan from oven and pour in batter. Return pan to oven and bake until puffy and golden brown, about 20 to 25 minutes. Serve with maple syrup or make lemon syrup by combining fresh lemon juice, powdered sugar, and a little lemon zest.



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  4 comments for “Sunday Morning Breakfast : Dutch Baby

  1. October 17, 2010 at 9:53 am

    My family calls this a German Pancake… but it is dvine! I call my mom at least once a month and beg her for the recipe… again! Now I have my own!

  2. admin
    October 17, 2010 at 10:32 am

    It really is wonderful! We also like it served with fresh blueberries and strawberries in summer when the fruit is at it’s best. The fresh fruit paired with the lemon syrup is melt-in-your- mouth yummy!

  3. Chantelle
    October 18, 2010 at 5:23 pm

    OOH! This sounds yummy, and easy enough for me to make, too! Thank you! 🙂

  4. admin
    October 18, 2010 at 5:59 pm

    Yummy and easy! Thanks for commenting 😉

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