3-4qt 1/3cup Butter. 4 eggs, 1 cup milk, 1 cup Flour
4-41/2qt 1/2cup Butter, 5 eggs, 1/14 cup milk/flour each
4/1/2-5qt 1/2 cup Butter, 6 eggs, 1 1/2 cup milk/flour each
Instructions
Place butter in a pan/skillet and set in a 425 degrees oven. While butter melts, mix batter quickly. Put eggs into the blender or food processor and whirl at high speed for 30 seconds. With motor running, gradually pour in milk, then slowly add flour; continuing whirling for 30 seconds or in a bowl. Beat eggs until blended gradually beat in milk then flour.
Remove pan/skillet from oven, and pour in batter. Return pan to oven and bake until pancake is puffy and well browned. (20-25 minutes depending on pan size).
Dust pancake with ground nutmeg, if you wish. I prefer white powdered sugar or sometimes brown sugar/cinnamon sugar over it. You can take canned fruit if you desire fruit as well. Cut in wedges and serve at once with any toppings.
Originally Submitted
12/28/2010
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