This year, Easter Weekend was part of my spring break. Although my time with my friends was cut short , I was able to go home for a few days! I was only home for about 3 days, so I had to plan out what I would do. Currently, I am sitting in the airport waiting for my flight back to school. I had such an amazing weekend. I ate good food, spent time with family, went shopping, baked, and celebrated Jesus (He is Risen!). One of my favorite things that I did was make Dutch Babies.
A dutch baby, also known as a German Pancake, is a fluffy pancake like breakfast item that it famously served at the Original Pancake House. I absolutely love dutch babies. While I was home for Christmas Break, I found a recipe (from Buzzfeed) for these wonderful things. You know how Facebook has those cool cooking videos all the time? My favorite “page” is “Tasty,” which is actually Buzzfeed’s cooking page. This is where I stumbled upon this recipe. I’m actually not sure what to call them- pancakes, cakes, or what? I would best describe it as a fluffy-pancake-like-popover-in-a-skillet. Does that make any sense?
Anyhow, Easter morning, I was able to make some Dutch Babies with my mom for after our Easter church service. They were so good and we made them for our entire family. Now, this recipe is easy. You most likely have all of the ingredients already, so that’s all set. You probably have an oven, so check that off too. Do you have approximately 30 minutes? If you do, this is the perfect recipe for you to try out.
I mean, look how yummy. These are so good! I put strawberries on mine, but I honestly wasn’t a huge fan. Next time I will just stick to butter, lemon and powdered sugar!
- 3 eggs
- 1 1/2 Tbsp. sugar
- Pinch of salt
- 3/4 cup warm milk
- 2 tsp vanilla
- 3/4 cup flour
- 1 Tbsp. melted butter
- 2 Tbsp. butter (for the pan)
- Sliced strawberries (Optional)
- Powdered sugar
- Preheat oven to 400°F/204°C.
- Combine the eggs, sugar, salt, warm milk, vanilla, flour and melted butter in a blender or processor until smooth.
- Melt 2 Tbsp. butter in a skillet on the stove and spread around the bottom of the pan. Pour the batter you just made into the skillet. Transfer skillet to the oven. Leave room for the dutch-baby to rise- it will get fluffy!
- Bake at 400°F/204°C for 20-25 minutes. Remove from skillet and let cool slightly on wire rack. Powder with sugar, butter and lemon.
- The original recipe called for 25-30 minutes, but I found that 20 minutes was perfect!
- I used a Cast-Iron Skillet versus a regular non-stick skillet. I found it didn't stick to the bottom as much.