I love Livestrong.com. The site provides reliable information and balanced views on nutritional topics, and what’s more, I recently discovered that they feature recipes! How very exciting for me.
That’s how I found this Dutch baby recipe.
I had never heard of a “Dutch baby.” I thought it sounded odd, but it looked so good.
Apparently, it’s traditionally prepared and presented in a set of three small, sweet, sometimes fruity pancakes and has origins in German-American culture.
And I’m very German, so naturally, I love this recipe. 🙂
And it turned out very good, too! I baked mine more like an egg-y bread or a souffle, but I supposed you could turn these into savory pancakes if you’d like, too.
-Preheat oven to 425 degrees. If you have a cast iron skillet, grease it with the butter or cooking spray. I used a ramekin and it worked just fine.
-Blend flour, milk, egg, salt, and any desired seasonings in a small bowl. Then transfer to skillet or ramekin.
-At this point, I placed a few of my veggies on top of the batter to let them bake in. You can wait to do this or mix them in directly.
-Bake for about 20 minutes. Remove from heat and let cool a bit. Dress with more toppings or melt cheese over the top for a healthy little egg-bread bake.
- Dutch baby (trinaenriquez.wordpress.com)
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