Tuesday, July 6, 2010

German Pancakes/Dutch Babies

Anyone else into the World Cup? I married a pureblood German (a variant pronunciation of Fishback is Vischbach.) So, needless to say, we are excited about Germany's chances in the World Cup. (Although I'm torn about Spain vs. Germany, given my love for EspaƱa...hmmm.) On the day Germany beat Argentina 4-0, I made German pancakes. I've since learned that these are also referred to as "Dutch Babies." Oh, and what do you know, the Dutch just beat Uruguay today to make it to the World Cup Finals! So, whether you're cheering for the orange and blue, or the red, yellow, and black, whip these up for your World Cup match! (That rhyming couplet was unintentional, but very cool.) This breakfast dish is a thicker, puffier, more protein-filled version of pancakes and we like them! I hope you do too.

*Recipe from Jenna at Just Cook Already


3 eggs
1 Tablespoon sugar
1/2 cup all-purpose flour
1/2 cup milk
3 Tablespoons butter
berries or apricots for the topping


Pre-heat oven to 425 degrees and place a heat-resistant skillet or baking dish in the oven to heat up. After about 5 minutes, put butter in the pan to melt.

Add three eggs and the sugar to a blender and mix on low speed for about 1 minute. The eggs should be light colored and bubbly. Then add flour and milk and blend on low speed for 10 seconds, until evenly mixed. 

Take skilled or baking dish out of the oven, making sure butter has melted, and carefully pour the batter into the skillet or pan.

Bake at 425 degrees for 15-20 minutes, or until the sides and middle have puffed and browned. Serve with fresh fruit and maple syrup or powdered sugar and lemon juice.

Have a delicious morning!!

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