Here is a fast and easy but fancy breakfast idea for holiday guests.
Every year at Christmas, I make Dutch babies for breakfast with a hearty side of ham or sausage.
DUTCH BABIES
INGREDIENTS
1 cup flour
1 cup milk
6 eggs
1/4 cup (real salted) butter (my recipe calls for 1 cube of butter with 1/4 cup in each pan. You may vary this to your preference.
prepare toppings ahead of time, so that they may be added immediately, and the Dutch Babies may be eaten hot.
After years of variations and dish choices, I feel two round cast iron skillets give the most impressive rise and best color to the dish...But you can use any dish you like.
Place butter in a square or rectangular flat bottomed casserole pan, we use two 8x12x2in pans, but you can use other sizes, (two 10 inch cast iron skillets) just be sure that the sides of the pan(s) are at least 2 inches tall and the batter is only about 1/2 in deep at most. If the batter is too deep, it will not develop hills, but if it is too thin it will crisp or burn before hills form. Place pan (with butter) in oven and pre-heat oven (and pan) at 425 degrees; melting butter while you prepare the batter. Whisk milk, flour, and eggs until smooth. Pour batter into pre-heated pan, and return to oven. Bake for approx. 20 minutes or until the peaks are golden brown. Remove from oven, slice into big squares, and serve while hot.
They can be done any where from 13 minutes to 20, so keep an eye on them. Enjoy!
Out of the oven
Powdered sugar and lemon topping
With vegi toppings
