Seasonal Dutch Babies

Hi, everyone! Karen here. We three have had a wild couple of months and had to put BlogBeeMom on hold. Thank you for your patience!

Many years ago we visited one of my mom’s shirttail cousins in Washington. She had invited us over for breakfast and served us Dutch Babies. We had never had the dish before, loved it, and were thrilled that she shared the recipe with us. Since then, our family has eaten the puff pancake every Christmas morning. My husband and I indulge ourselves a little more often and occasionally make it a dinner entrée. We eat it doused in lemon juice and sprinkled with powdered sugar or add any of the preserves we have on hand (we recently ate it with a sweet potato pecan butter that we bought from a local orchard and can’t wait to try making ourselves). He’s even gone so far as to try peanut or almond butter on it. You can’t go wrong. Our latest experiment? Replacing the milk with eggnog. It was amazing, even before it came out of the oven. Our kitchen smelled divine.

Over the years I’ve come across the recipe since, but Cousin Verona’s is the only one I have encountered that provides a very handy breakdown for different serving sizes.


Put butter in pan and place in 425 degree Fahrenheit oven. Mix batter while butter melts.
Batter: Place eggs in blender and beat on high for one minute. On low speed, gradually add milk then flour, and blend for 30 seconds.
Remove pan from oven. Pour in batter. Return to oven and bake 25-30 minutes, depending on pan size.
Serve immediately.

Ingredients by Pan Size (serving sizes match the number of eggs):

3 cups: 1 T. butter, 1 egg, 1/4 c. each milk & flour
4 cups: 1 1/2 T. butter, 2 eggs, 1/2 c. each milk & flour
2-3 quarts: 1/4 c. butter, 3 eggs, 3/4 c. each milk & flour
3-4 quarts: 1/3 c. butter, 4 eggs, 1 c. each milk & flour
4-4 1/2 quarts: 1/2 c. butter, 5 eggs, 1 1/4 c. each milk & flour
4 1/2-5 quarts: 1/2 c. butter, 6 eggs, 1 1/2 c. each milk & flour

Try it the way it is, try it with eggnog… Just give it a try!


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