Breakfasts are one of my favorite meals of the day, especially the on the weekend when one can linger over coffee and the newspaper. I particularly enjoy baking those huge, puffy pancakes called Dutch Babies. There are 2 recipes that I have found to work well. Here is one of them.
Dutch Babies
From the “Breakfast Book” by Marion Cunningham
3 eggs, room temp.
½ cup milk
½ cup flour
½ tsp salt
2 tbsp butter, melted
2 tbsp lemon juice
Confectioners’ sugar
Preheat oven to 450°. Butter one 12’ cast iron skillet.
Beat eggs until thoroughly mixed. Add milk and blend well.
Sift flour and salt onto a sheet of wax paper. Lift the paper and let flour slowly drift into the egg and milk, whisking steadily. Add melted butter and mix briskly so the batter is smooth.
Pour batter into the greased skillet and bake for about 15 minutes. Reduce heat to 350° and bake 10 more minutes.
Remove and sprinkle with lemon juice and dust with confectioners’ sugar. Serve at once. Enjoy!
