But, I love a good breakfast during the summer or on the weekends. Dutch babies are one of my faves. They are a little salty and sweet at the same time (Love that!) and the ingredients are things you tend to have on hand.
- 1/4 cup butter
- 3 eggs
- 3/4 cup milk
- 3/4 cup flour
Place the butter in a Pyrex pie pan and set in a 425 degree oven.
While the butter melts, mix the batter in a blender.
Puts eggs in blender and whirl for 1 minute.
With motor running, add milk, then flour.
Remove pan from oven and pour in batter.
Bake until puffy and golden (20 to 25 minutes).
Serve with syrup, powdered sugar, fruit, or whatever tickles your fancy!
When you take the Dutch baby out of the oven it will be puffy and beautiful. It will deflate as it cools, but don't worry, it'll still be de-lish!
Henry and Sophie, my niece and nephew, came for a sleepover so we made Dutch babies for breakfast. Check out their piles of powdered sugar and pools of syrup. : )
Here's another variation for Dutch babies that I like.
CINNAMON APPLE DUTCH BABIES
- 6 tablespoons butter
- 2 teaspoons cinnamon
- 1/2 cup sugar
- 2 large granny smith apples, peeled, cored, and thinly sliced
- 4 eggs
- 1 cup flour
- 1 cup milk
In 12 inch frying pan melt butter and stir in cinnamon and sugar on medium heat.
Add apples and cook until apples are translucent.
Place pan in 425 degree oven while you mix the batter.
In a blender, whirl eggs and flour until smooth.
Pour batter over apples.
Bake about 15 minutes or until puffy and golden.
I really don't like store bought syrup. I don't care for how thick it tends to be because it doesn't seem to sink in the way I like it to. Homemade syrup is SOOOOOOO easy and you can make it the consistency you like depending on how much corn syrup you include.
- 2 cups sugar
- 1 cup water
- 1 teaspoon mapeline
- 1/4-1/2 cup corn syrup
Combine all ingredients in a medium saucepan and bring to a boil.