Yeah Baby...

In my last post I talked about my love for breakfast foods.  This morning I woke up feeling refreshed and decided to make the family one of my childhood favorites- Dutch Baby's.  I have fond memories of the first time I had a Dutch Baby.  My brother and I would visit my Aunt and Uncle in Chicago every summer.  They'd take us to a pancake house and order Dutch Baby's all around.  As a little kid, they were MASSIVE.  I had never seen a pancake consume a whole plate.  I still love the warm sweet taste of lemon and powered sugar on top the puffed eggy crust of the pancake.  It was such a special treat.  When I saw the 'pin' for Dutch Baby's I had to make them to give my girls the same awe I had when I was a little girl.

Pinterest Inspiration:

 http://birchandbird.com/christmas-morning-breakfast

My Results:

Makes 2 large pancakes, 4-6 servings each
4 eggs
1 cup milk
1 cup flour
1 teaspoon sugar
3/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter
Lemon wedges
Powdered sugar
Optional: Berries, Backed Apple Slices, Syrup

1. Preheat oven to 425° F.

2. Whisk eggs, milk, flour, sugar and salt in a large bowl, or whiz in a blender.

3. Let stand for 30 minutes at room temperature.

 
4. Divide butter between two 9 or 10-inch cast iron skillets, glass baking dishes, or one larger rectangular roasting pan. Place in oven until butter melts.

5. Remove pans, swirling butter to coat sides.

6. Divide batter between pans. Bake on lowest rack until golden brown, set on center rack and allow to bake until sides rise high above the sides of the pans, 12-15 minutes.

7. Squeeze fresh lemon juice and dust with powered sugar.

Optional: Add berries, baked apple slices or some syrup.

In my last post I talked about my love for breakfast foods.  This morning I woke up feeling refreshed and decided to make the family one of my childhood favorites- Dutch Baby's.  I have fond memories of the first time I had a Dutch Baby.  My brother and I would visit my Aunt and Uncle in Chicago every summer.  They'd take us to a pancake house and order Dutch Baby's all around.  As a little kid, they were MASSIVE.  I had never seen a pancake consume a whole plate.  I still love the warm sweet taste of lemon and powered sugar on top the puffed eggy crust of the pancake.  It was such a special treat.  When I saw the 'pin' for Dutch Baby's I had to make them to give my girls the same awe I had when I was a little girl.

Pinterest Inspiration:

 http://birchandbird.com/christmas-morning-breakfast

My Results:

Makes 2 large pancakes, 4-6 servings each
4 eggs
1 cup milk
1 cup flour
1 teaspoon sugar
3/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter
Lemon wedges
Powdered sugar
Optional: Berries, Backed Apple Slices, Syrup

1. Preheat oven to 425° F.

2. Whisk eggs, milk, flour, sugar and salt in a large bowl, or whiz in a blender.

3. Let stand for 30 minutes at room temperature.

 
4. Divide butter between two 9 or 10-inch cast iron skillets, glass baking dishes, or one larger rectangular roasting pan. Place in oven until butter melts.

5. Remove pans, swirling butter to coat sides.

6. Divide batter between pans. Bake on lowest rack until golden brown, set on center rack and allow to bake until sides rise high above the sides of the pans, 12-15 minutes.

7. Squeeze fresh lemon juice and dust with powered sugar.

Optional: Add berries, baked apple slices or some syrup.