Saturday morning usually means piping hot whole wheat pancakes (< they're so good that I'm proud of them even though they're not from scratch!). Every now and then, though, it's fun to try something new. I had seen a recipe for Dutch babies on one of my favorite blogs and decided to give it a try. I went to work with a very cheerful assistant.
Moments later we sat down to Dutch babies dusted with powdered sugar and sprinkled with lemon. Although I did like them, I’m not sure I’d repeat the topping combination, because the flavor of egg was too strong for me. I might prefer them with pure maple syrup, like we eat on our pancakes, or… Nutella and bananas?
Because everything is better with Nutella. Can I get an amen?
adapted from Elephantine
- 2 room-temperature eggs
- 1/2 cup milk
- 1/2 cup sifted all-purpose flour
- a pinch of ground nutmeg
- a pinch of salt
- 2 Tbsp butter
- lemon slices
- powdered sugar for dusting
- maple syrup
- Place an oven-proof skillet (mine is 10″) into your oven and heat to 425˚F.
- In a medium bowl, beat eggs with a whisk until light and frothy. Add milk and stir. Gradually whisk in flour, nutmeg and salt.
- Remove skillet from oven. Melt butter in the hot skillet, rotating to coat. Pour the batter into the skillet and return skillet to oven.
- Bake until puffed and lightly browned, about 12 minutes.
- Remove promptly, slice into quarters and squeeze lemon slices over the pieces, then sprinkle with powdered sugar.