Dutch Babies

In our family my dad was in charge of breakfasts before we went to school. As kids he would whip up waffles, pancakes (in animal shapes of course) or my all-time favorite french toast while my brother and I caught those golden last 15 minutes of sleep. My dad created this terribly skewed idea in my mind of what my morning routine should be like and I now loathe getting up – who’s there to carry me around the apartment and make me awesome breakfasts? Instead of dad’s sweet words waking me up I have the annoying bing bing BING BING of my blackberry alarm and a fat cat knocking my jewelry on the floor. It’s simply not fair.

One thing I had never experienced prior to meeting Grant was a supposedly common breakfast known as Dutch Babies. It’s a simple concoction of eggs, milk, flour and butter but it’s oh so tasty. It really was unlike anything I had ever had before and on weekends while visiting his parents Jill (my pseudo-mother-in-law) would make them. The assembly only took a mere 5 minutes and then the liquidy mixture would be thrown in the oven and voila! Epic, sweet, amazing Dutch Babies.

I tried to recreate them off a recipe I found online for my own parents but it failed miserably; to this day I don’t know why but I suspect it may be Jill’s tried and true recipe that created the perfection in this simple breakfast delight. She was kind enough to give me her recipe and I’ve made it a few times since, all with spectacular results.

Ingredients:

Serves 2-3

• ¼ cup butter;
• 3 eggs;
• 2/3 cup milk;
• ¼ cup flour.

Recipe directions

1. Place butter in large skillet and put in oven at 425 degrees.
2. While butter melts, mix batter quickly: Mix eggs rapidly for 1 minute at high speed using an electric mixer. Add milk; slowly pour in flour.  Continue whipping for 30 seconds. When butter has melted in skillet pour batter in and bake 20-25 minutes until edges have puffed up and browned.
3. Cut into wedges and top with powdered sugar and fresh lemon juice (Grant prefers topping with syrup and powdered sugar). The possibilities are endless – preserves are also tasty!