Probably most everyone is familiar with the puffy oven-baked pancakes known as "Dutch Babies". I've posted about them before (HERE.)
They have been a favorite at our house for many years and usually I make the big, spectacular kind, baked in a large pan.
But sometimes for a special breakfast I'll bake individually sized portions in smaller pans like these 6.5-inch diameter Lodge cast iron skillets. I originally bought a bunch of these little skillets for a tapas party we had, but they are a great size for preparing or serving other foods as well.
The ingredients for the Dutch Baby batter is exactly the same; Eggs, Flour, Milk and Butter. Some like to add a little vanilla extract, or a pinch of salt and/or sugar ~ that's up to you.
The method is very simple; preheat the oven to 450 to 500 degrees (F), place the pan(s) into the oven to heat. While the pans are heating whisk or blend the batter ingredients together; I always combine and whir everything in the blender. Add butter to the pans and allow it to melt, then pour the batter into the melted butter.
In about 10 to 20 minutes the oven pancakes will have puffed and browned dramatically. If you like the eggy taste and texture bake for the shorter amount of time, if you like them slightly crispy as I do, allow them to bake a little longer and they will brown nicely.
Top them with anything you like; this time I chose time blueberries and raspberries with a squeeze of lemon and a dusting of Confectioner's sugar. Maple syrup, honey, yogurt, cinnamon apples, or any fruit or fruit syrup are also delicious; you can offer a selection and allow everyone to add the toppings of their choice at the table.
I do like the larger Dutch Babies for a dramatic show, but the individual size allows more of the delectable crispy edges per portion. :)
If you would like a printable copy of the recipe, click HERE.
For another of my posts about the spectacular size Dutch Babies ~
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