{"id":23093,"date":"2020-09-29T17:52:28","date_gmt":"2020-09-29T22:52:28","guid":{"rendered":"http:\/\/brubakers.us\/?p=23093"},"modified":"2020-09-29T09:17:49","modified_gmt":"2020-09-29T14:17:49","slug":"dutch-baby-pancakes","status":"publish","type":"post","link":"https:\/\/brubakers.us\/?p=23093","title":{"rendered":"Dutch Baby Pancakes"},"content":{"rendered":"

\"Untitled\"<\/a><\/p>\n

A couple of weeks ago, Karen invited me and our friend Lesli over to her house for a post-pickleball breakfast treat. She was making Dutch Baby pancakes. I naturally couldn’t turn it down because (a) I enjoy trying new things and I’d never had a Dutch Baby before, (b) everything Karen makes is amazing<\/a>, and (c) I love food, specially free food. <\/p>\n

\"Untitled\"<\/a><\/p>\n

Here are some pictures of the finished dish. <\/p>\n

\"Untitled\"<\/a><\/p>\n

I’m not sure if this is the same as Karen’s recipe but I found this Dutch Baby recipe<\/a> online and I think it’s very close. <\/p>\n

INGREDIENTS:<\/strong>
\n 3 eggs
\n \u00bd cup flour
\n \u00bd cup milk
\n 1 tablespoon sugar
\n Pinch of nutmeg
\n 4 tablespoons unsalted butter
\n Syrup, preserves, confectioners’ sugar or cinnamon sugar<\/p>\n

PREPARATION:<\/strong>
\n1.<\/strong> Preheat oven to 425 degrees.
\n2.<\/strong> Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
\n3.<\/strong> Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
\n4.<\/strong> Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners’ sugar or cinnamon sugar.<\/p>\n

Karen used fresh fruit instead of preserves, which I think makes it even better. She also made homemade whipped cream. <\/p>\n