Dutch Baby-Oven Pancake

  

When we were stationed overseas we lived only about an hour and a half from the Netherlands.  It is such a beautiful country with wonderful people...and they all speak English!  This recipe comes from the little pancake houses that are scattered throughout the Netherlands.  The pancakes in there are not quite like ours.  They are huge and are not necessarily for breakfast.  They can be eaten at lunch and dinner too, with savory ingredients.  You could do that with this recipe also if you wanted.  I usually top mine with powdered sugar and fresh berries, which cut the richness of the butter.  The powdered sugar makes it taste like a cross between a funnel cake and a crepe, now how could you go wrong with that?  You could also get fancy and top it with a fruit compote or just some syrup if you prefer.

This is one of our favorite things to have for our weekend breakfasts in our house.  So much easier to make than cooking a bunch of pancakes, even the ones out of the box!  It only has 5 ingredients and cooks in one pan or ovenproof dish.   

 

 

 

Dutch Baby

1 cup flour
1 cup milk
1/4 cup butter
4 eggs
1/4 tsp salt

Preheat oven to 425.  Put butter in a large ovenproof skillet or other large oven safe dish.  Place in oven to melt and for pan to get hot while you mix ingredients.  Whisk together the rest of the ingredients in a medium bowl until mostly smooth.  Make sure butter is melted and pan is hot and remove from oven to pour in batter.  Return to oven to cook for about 10 more minutes or until pancake is puffed.  Dust with powdered sugar, or top with syrup or fruit compote, if desired.  Serve immediately.