Whip-It up Wednesday: Dutch Babies

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The dutch baby is filled with childhood memories for me.  I had a friend whose mom would make these for us on visits to their cabin in the mountains. A wide, shallow river ran through the back of the cabin, just off the back deck.  We used to tie logs together, attempting to make a raft. These babies bring back the sound of the river, smell of a fire crackling in the fireplace, and the warmth of life-long friends. I still have the recipe from years ago. It has been spilled on, smudged with batter and lost a time or two.

You can alter this recipe according to the number of mouths you are feeding.

Dutch Baby's are a dense fluffy pancake, they can be topped with an array of tantalizing options.

  To start place the butter in your pan.  I love to cook with my cast iron. We found a set of 4 cast iron skillets at a garage sale for .75  cents! 

Melt butter in the preheated oven, 425 degrees.

Remove the butter before it burns; just a few minutes in the oven should do.

While the butter melting, mix the eggs in the blender.

Whirl the eggs for 1 minute. Add the milk and continue mixing.

Gradually add flour. Slowly so the batter doesn't clump.  These aren't clumpy babies... they are dutch babies!

Just in case you wanted to see my flour...

After you have whirled, blended and melted it's time to pour the batter on top of the melted butter!

Again check the butter often to make sure it is not burnt.

I had some left over frozen strawberries and my kiddos wanted fruit on top of the babies. So I multi-tasked the cooking of the dutch babies, whipped up some strawberry sauce and sizzled some turkey bacon. The kitchen smelled so good.

If you have fresh or frozen fruit handy, place in a small pan. About a cup of fruit, a tablespoon of sugar and an eighth cup water and let them reduce on medium heat.

Voila! After a few minutes work you have a yummy breakfast. Put a little flour on your face--it will look like you worked harder that you actually did.

Top with a little powdered sugar. 

A few other options for dutch baby toppings.

- Pure Maple Syrup 

- Fresh Squeezed Lemon and Powdered Sugar

Dutch Baby Ingredients:





You could try replacing the butter with coconut oil; you could use almond or coconut flour instead of wheat flour; you could use a healthier milk (soy, coconut or almond) instead of cow's milk.