Reviewed: May 25, 2012

I've been making this for years, my mother made it when I was a child and my kids make it for their kids. We always ate it with lots of powdered sugar and lemon juice squeezed over it. The trick to getting it big and puffy is to make sure the skillet (I use a 10" pie pan) with the butter is sizzling hot and pour the batter in right away and put it right back in the oven. The batter should start pulling away from the sides of the pan as soon as it's poured in, that's how hot it needs to be. Don't lower the temperature, cook it at 425 degrees.

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Reviewer:

crazylazycook

Cooking Level: Expert

Reviewed: Feb. 25, 2012

This has quickly become a family weekend favorite!! I do add vanilla. Tip, whip eggs before adding milk and whip eggs and milk before adding flour. It rises better and turns out more spongey.

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Reviewer:

rfairchild

Reviewed: Nov. 30, 2011

only reason this wasn't a high review is that the butter ran over the edge and made a mess in the oven, it tasted wonderful. On the second attempt (which is in the oven now) I cut the butter in half and used almond flour, we will see : )

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Reviewer:

Ms.Shore

Reviewed: Nov. 22, 2011

Great recipe! I divided it into muffin tins for little individual servings and baked at 400 for 15 minutes. Turned out perfect.

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Reviewer:

Leigh K

Cooking Level: Expert

Reviewed: Nov. 1, 2011

added cinnamon and sugar like most people suggested... topped it with powdered sugar, it definitely hit the spot! This will probably be one of my new family recipes!

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Reviewer:

Ladybug1121

Cooking Level: Intermediate

Home Town: Palm Springs, California, USA

Living In: Jacksonville, North Carolina, USA

Reviewed: Oct. 8, 2011

This is delicious. I tried this out one weekend, and my family loved it (including husband and all 4 kids aged 5 - 11). I made it the very next weekend again for company that included adults and kids of various ages. Everybody loved it! The only change I made to the recipe was to add a dash of vanilla after adding the milk.

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Reviewer:

Mom4

Reviewed: Sep. 23, 2011

When I lived in Portland Oregon I made this recipe quite a few times and it always turned out perfect. Recently we moved to Arizona, and I have made it twice and both times it didn't rise at all...looked more like flat cornbread. I'm sure the change in altitude (going from 500 to 3500 feet) has something to do with it. Does anyone have any tips about making this at a higher altitude?

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Reviewer:

Lauren

Cooking Level: Intermediate

Home Town: Hillsboro, Oregon, USA

Living In: Sahuarita, Arizona, USA

Reviewed: Sep. 18, 2011

Since I make this almost once a week for me and my husband, I'd love to give it 5 stars. Since I have add to it so I can't quite. I don't really measure anything I add....1 pinch salt (helps with the rise), a little vanilla, a little sugar, dash of nutmeg and a dash of cinnamon. I've added various fruits and pecans. Everything works well except blueberries. Recommended as a great base recipe. Easier than pancakes :)

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Reviewer:

sherri27

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Reviewed: Aug. 8, 2011

Very good!

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Reviewer:

Karla Sonnenberg

Cooking Level: Expert

Home Town: Owatonna, Minnesota, USA

Living In: Farmington, Minnesota, USA

Reviewed: Jul. 27, 2011

I had seen a dutch baby on TV and so wanted to try one. This was the easiest ever and everyone loved it. I've been making them at least once a month for bout 8 months. I make a fruit topping with a bag og frozen mixed berries and 1/2 cup of sugar and about 1/4 cup water and cook down till thickens up. Kids love it over their babies.

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