Nana Recipe Wednesday–A Repeat, But Worth it–Dutch Baby

by Sarah on June 23, 2010

Sorry kids, we’re having a summer rerun of the first ever Nana Recipe Wednesday today.  Tuesday brought UC a terrible migraine and I spent most of the day asleep.  Today’s one kitchen foray brought forth peanut butter toast and a pluot.  I suppose you don’t really need a recipe for that.

Anyway, this Dutch Baby is delicious, and they seem to be making a comeback in restaurants.  Make it at home, it’s simple and also fun to watch puff up through the oven door!


This is Nana and Boppa. Cute outfits, right? This is not how they normally dressed, but they are obviously ready for some German pancakes.

As previously stated–the Nana is one of my primary inspirations when it comes to all things culinary. Somehow I ended up with her formidable “recipe box”. It’s not really a box, but more of a “drawer”. I have been attempting to catalogue the recipes–and update with fresher ingredients when necessary–over the past several years, but it’s a lot of work. A LOT. So far I’ve got 82 typed pages and I’m only a little over half done.

Then it dawns on me. I can post a recipe a week on this blog. People are into retro these days, and boy oh boy, are some of these beauties retro. I still plan on getting the whole thing put together in some semblance of a book for my family, but for now this might just be the thing to motivate me.

I think she’d say it was all pretty cool. So henceforth, we’ll be having Nana Recipe Wednesdays.

Let’s get this party started with a Dutch Baby–occasionally referred to as a German pancake.

What’s cool is that you can easily mix this up and just pour it into a Pyrex. So easy. I used to make this for all my slumber parties when I was a kid. My friends were dutifully impressed with the Dutch Baby’s puffy buttery-ness.



Preheat oven to 425*.

Measure ingredients for pan size:

2-3 qt pan: 1/4 cup butter, 3 eggs, 3/4 cup each milk and flour.
3-4 qt pan: 1/3 cup butter, 4 eggs, 1 cup each milk and flour.
4-4 1/2 qt pan: 1/2 cup butter, 5 eggs, 1 1/4 cup each milk and flour.
4 1/2-5 1/2 qt pan: 1/2 cup butter, 6 eggs, 1 1/2 cup each milk and flour.

Put butter in pan and set into oven to melt. Put eggs in blender at high speed for 1minute. With motor running, gradually pour in milk, the slowly add flour and continue whirling for 30 seconds. Remove pan from oven and pour batter into hot melted butter. Return to oven and bake at 425 for 20 to 25 minutes. Dust with ground nutmeg and serve with any topping—powdered sugar and lemon, syrups, jams, fresh or canned fruits.

I made a quick raspberry jam to put on top. Mash 1 box raspberries with some powdered sugar and lemon to taste.

A perfect Sunday brunch!

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