Saturday Dutch Baby

Fresh from the oven, a Dutch baby.

I lived in Seattle on Nob Hill Avenue North when I first ate a Dutch baby (aka German pancake). A roommate made one nearly every weekend.

I knew she wouldn’t be slaving over the stove on a Satursday morning for anything too hard to make, so I asked her for the recipe. The puffy concoction was even easier to make than I expected.

4 Tbl. butter

4 eggs

1 c. milk

1 c. flour

1/2 apple or pear, thinly sliced, or berries

Powdered sugar

Put the butter into a cast-iron fry pan, and put it into the oven as it preheats to  400 degrees F. Meanwhile, add the milk, eggs, and flour (in this order) into a blender. Mix thoroughly. Slice apples (or pears) and set aside.

Once the butter has melted (it may be bubbly by now), remove the pan from the oven. Pour the milk-egg mixture directly into the pan on top of the now-melted butter. Working quickly, place apples on the top of the mixture. (Don’t burn your fingers!) If you want to use berries instead, add them after the DB is done. Put the fry pan back into the oven for 30 minutes.

As soon as the Dutch baby is done, dust it with powdered sugar and serve.

Serves 2-4, depending on how much pushing and shoving there is for seconds. Note: If you have a small cast-iron fry pan, cut the recipe in half to serve 1-2.