Nana Recipe Wednesday–Dutch Baby

by Sarah on July 17, 2013

Dutch Baby.  Otherwise known as German Pancake.  This is the recipe that launched Nana Wednesdays, you know.  I took a look at the post recently and realized that the photos I took would certainly not entice me to make Dutch Baby so I decided to take some new ones.  It was also an excuse for me to eat it for breakfast one lovely weekend morning.

Above, Nana and Boppa in their best German gear.  Why?  Who knows?  Octoberfest?  They look pretty cute though.  That pipe is an extra special touch.

People are always so impressed with this thing, even though it’s a snap to make.  In fact, Nana showed me how to make this when I was a  pretty little kid to make for my sleep-overs with my friends.  That means I have been making this recipe for well over 30 years.  It’s still just as good!

Before you start with the blender, preheat the oven and stick the Pyrex in there with the butter.  The butter will melt by the time you are done with the blender part.  I know, why can’t you melt the butter in the microwave?  The simplest answer is:  The pyrex doesn’t fit in the microwave.  Also, I think preheating the pyrex is a key to the baby fluffing up.

Anyway, blend the batter and pour into the hot pyrex.  Then pop it back into the oven.  If you happen to be a little kid, or have one handy, have them watch through the window in the oven door.  It’s kind of cool to watch it turn from a weird pan of liquid to breakfast.

The Dutch Baby will take all kinds of forms, but the one above is common.  It will puff over the sides of the pyrex and sometimes has a bubble in the middle.  One time, I had the stuff go way over one corner–it had to be about 3 inches tall–and curl over.  It was pretty cool.

You can serve this however you like, but Nana taught me to first dust with powdered sugar, cut, and serve in squares with plenty of jam.  I know some folks like lemon (or lemon curd) or even maple syrup.  I like jam the best.

Impress your friends and family and give Nana’s Dutch Baby a go.  Besides being impressive, it’s crazy delicious.

Nana's Dutch Baby

Ingredients

  • 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.
  • Powdered sugar, jam, lemon curd to garnish

Instructions

  • Preheat oven to 425*.
  • 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.
http://www.undercovercaterer.com/2013/07/nanas-dutch-baby-recipe-2/

 

 

 


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