Happy Friday Fab Housewives! Gosh this week has been stressful, but it’s the good kind of stressful since the hubs and I have accomplished so much. Regardless, this weekend can’t come soon enough. To applaud all our hard work, I will be making the hubs his favorite weekend breakfast: Dutch Babies!
Dutch babies are a german pancake made from flour, eggs, milk and butter. They are traditionally topped with lemon juice and powdered sugar, and the hubs and I love to add fresh fruit for some nutrients. I always make these for house guests, and am constantly being asked for the recipe. Well, here you go!
Dutch Babies Recipe
- 1/2 c butter
- 6 eggs
- 1-1/2 c milk
- 1-1/2 c flour
- lemon juice
- Preheat oven to 425 degrees
- Cut butter into 1 tablespoon slices and drop evenly into the bottom of a 4-1/2 to 5 quart pan (I use a 9×13 baking pan). Lightly dust the butter and bottom of the pan with nutmeg. Place the pan into the hot oven.
- While butter is melting, mix your batter quickly. Crack eggs into a blender, then whirl on high speed for 1 minute. Note: the key is to get lots of air into your batter, so be sure to set a timer for one minute to get an accurate mix.
- With motor running, ad the milk in a slow, steady stream. Then (motor still running) slowly add the flour.
- Remove the pan from the oven (butter should be completely melted) and immediately pour your batter into the pan.
- Bake for 20-25 minutes, until the dutch baby is puffy and golden brown.
- Slice dutch babies into squares and top with lemon juice, powdered sugar and fruit (optional).