You are looking at one of my favorite breakfasts. It’s also a favorite cozy evening in with a good pal item. It’s an oven pancake. I call them Dutch babies. Other folks may call them German pancakes, puffy pancakes, or pannekoeken.
They’re relatively fast, require little attention, and can be made from staples: milk, butter or oil, flour, and egg. I rarely have fresh milk in the house, which works to my advantage in this case, because they come together quite well with nonfat dry milk.
Folks claim that you can dress them savory, but I’m in a rut of sweet.The traditional topping is a squeeze of lemon juice and a sprinkle of powdered sugar. I eat mine with a smear of lemon curd and some berries (thawed from frozen) if I have them.
My preparation is below. Contrary to standard baking advice, I’m a sloppy measurer; my babies end up just fine.
Dutch Baby
serves 1 hungry person or two peckish people
Ingredients
- 2 eggs, lightly beaten
- 1/2 C water
- 1/2 C flour
- 1/3 C nonfat dry milk powder
- 1/8 teaspoon of nutmeg (or to taste)
- splash of vanilla extract (optional)
- pinch salt (optional)
- 1/2 T of butter or oil
- Toppings of your choice
To do
- Preheat your oven to 425 degrees Fahrenheit.
- Stir the water into the beaten egg and the vanilla, if you’re using it.
- Fold in the dry ingredients: the flour, milk powder, nutmeg, and salt.
- Warm an oven safe skillet on a burner. If your pan is not burner-to-oven, then preheat it in the oven.
- Melt butter until foamy, or warm the oil until it shimmers.
- Bake for 15-20 minutes until golden brown and puffy.
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