Dutch Babies � Almost as Easy to Make as Real Babies!

I had my first "Dutch Baby" in Chicago a few years ago, and have wanted to do a video on them ever since. I�ve always been fascinated by how many different breakfast foods you can create using just milk, eggs, and flour; and this is one of the more interesting examples. Especially considering the unusual, and borderline disturbing name.

Sometimes called �German pancakes,� these have very little to do with Germany, and nothing to do with the Dutch. Apparently they were invented by German immigrants who were referred to as �Dutch;� a corruption of the word �deutsch.� So, save your emails saying they don�t have these in Germany or the Netherlands. We know.  

As I mentioned briefly in the video, I like to use a little less batter than many recipes call for. I think this provides the best crispy-to-custardy ratio. I topped mine with butter, lemon, and powdered sugar, but any and all traditional pancake toppings will work wonderfully. I hope you give these beautiful �babies� a try soon. Enjoy!

Ingredients for 4 small or 2 large portions:

3 large room temperature eggs

2/3 cup room temperature milk

packed 1/2 cup flour (really pack the measuring cup firmly with flour)

1/4 tsp vanilla extract

1/4 tsp salt

3 tbsp clarified butter

- Bake at 425 F. 20-25 min
* garnish with melted butter, fresh lemon juice (Meyer if you can find it), and powdered sugar.