My very good friend and play-date buddy Kathryn Winslow introduced me to this puffy in-pan pancake recipe back in late March. In fact, it was during her birthday month as I recall. I bought her an iron skillet for her much-celebrated birthday, and this was one of the first things I saw her make in it:
Look at this thing! You get all the flour-egg-milk joy of crepes without having to stand at the stove for forty-five minutes solid!
I’ve been making these every weekend since Kathryn showed me the recipe, and my newest concoctions involve fresh chives, thyme and parmesan sprinkled in before the baking.
Mother’s Day breakfast in bed calling!
1/2 cup flour (you can use whole wheat flour if you like)
3/4 cup milk (almond milk works fine too)
2 tbsps melted butter
1/4 tsp salt
Herbs & cheese (optional, throw them all into the batter)
Sauteed apples with brown sugar and lemon (sweet option to throw on top after baking)
Mix all the ingredients together in a bowl with a balloon whisk, then pour all the batter into the skillet that you melted the butter in.
Bake at preheated 450 degree oven for 12 minutes. It puffs up like this and then slowly deflates.
I don’t know why they’re called Dutch Babies, but I’ll look into it and get back to you. Meanwhile, enjoy!