Recipe by barbara_hengels
"I love to eat these! They are warm and light, yet very filling. Great on cold mornings. This recipe is from my great grandmother. Serve with warm maple syrup and wedges of lemon."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
sifted all-purpose flour
confectioners' sugar for dusting
I made this two days in a row; first day flat, second day magic!
Here were my changes:
Both days: 1 tsp vanilla instead of nutmeg
Second day: I warmed the eggs in a glasso of hot water before using, microwaved the milk for about 20 seconds. Also I made sure the pan was real hot when I put it in(I used a 9inch round cake pan). Also, I added about 5 minutes cooking time at the end, temp turned down to 350.
Other than these temperature adjustments, all ingredients were the same, and the second day it turned out so much fluffier. Coming out of the pan- such a difference. Hopefully this helps others like me who don't get the rise they are looking for.
Yuck- these did NOT turn out well. I consider myself pretty proficient at cooking and baking as I used to be a professional pastry chef. I don't know if it is the specific recipe or just the whole concept, but these were heavy and fairly flavorless. I hate giving recipes less-than-enthusiastic reviews, but I tried this twice just to see if I had made some sort of error. Both turned out flat and heavy and my toddler wouldn't even it it loaded with sweet stuff on top. I added baking powder to the second batch and beat the eggs in my Kitchenaid, but even that didn't make this even in the same zip code as light....
This recipe is kind of complicated and can easily be simplified... Skip the skillet business and use a 9x13 baking dish. Heat your oven to 425 F degrees. Chop 1/3 cup butter up into your baking dish and let melt in your preheated oven. Once all of the butter has melted, take baking dish out and pour in batter, DO NOT STIR OR MIX just let it be. Bake for 20-25 minutes and voila!
Take out the nutmeg and this recipe is IDENTICAL to the "Puffy Oven Pancake" recipe in the Betty Crocker cookbook - every last measurement is the same. That aside, I love these! My favorite way to make this is to peel and slice an apple, and spread the slices out on the bottom of the pan (I use a 9" pyrex pie pan, melt the butter in it in the oven). Sprinkle the apple slices with a little cinnamon and nutmeg, then pour in the batter. After it's done baking, flip it out on a plate and serve. YUM! Oh, sidenote - bake it more like 1/2 hour at 400 and it won't be so custard-y, more like a cross between eggs and a pancake.
This is critical! If anyone is having trouble getting this to raise like the reviews say it will - make sure you are not using the convection option on your oven! I can't tell you how many times I tried this recipe -and others - only to have it turn out like a regular pancake. Then I saw this hint on another website, tried it again and it worked perfectly! So be aware - NOT FOR CONVECTION !
I think what helps to make this recipe "light and fluffy" is to make sure your eggs are at room temperature. I have tried various recipes and the ones that call for room temp eggs turn out much better.
Wow, this recipe was SO good! Very impressive the way it looks when its done, too! I warmed the milk for 20 sec. in the microwave, and the eggs in a glass of hot tap water for about 2-3 minutes. I added about 1/4 tsp. vanilla, and still used a dash of nutmeg. I baked this in a non-stick oven safe pan (calphalon) and it turned out beautifully! My daughter liked hers with maple syrup, I liked mine with just butter and powdered sugar. For my husband, I sauteed some apple slices in a pan with butter, cinnamon, and a bit of brown sugar; then added apple juice and a bit of cornstarch and simmered until thick (a suggestion from another review). This was a great topping too!! I will definitely make these many times again!
Yum, this recipe is so fun! This may sound gross, but if you're looking to make a non-sweet snack, you can omit the nutmeg and top this with cheese/salami/mushrooms/etc to make sort of an eggy pizza. Sounds weird, but is actually very yummy.
* Percent Daily Values are based on a 2,000 calorie diet.
Dutch Babies II
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 164
Get cute n’ creepy recipes to feed all your little monsters.
Fall and winter salads bring bright flavors to your favorite meals.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
See how to make these delicious and impressive brunch treats.
See how to make quick, easy, impressive Dutch babies.
Using buttermilk gives these pancakes a nice tang and makes them fluffy.