We love Dutch baby pancakes in this house. We first had them at the Original Pancake House, where they are truly fabulous. A few years ago, I began requesting them for Mother’s Day breakfast. There’s a recipe for a Dutch Baby Pancake in the March Martha Stewart Everyday Food, so I woke up on a weekend morning and decided to whip it up.

I saw Martha make this on the Today show last week and may I just say, she completely and totally burned it! This recipe is part of a section on skillet cooking. I find this concept silly. It doesn’t save you any pots and pans and there is nothing easier about it at all, so I don’t quite see why it is so exciting. I don’t have a cast iron skillet, so I had to cheat and use round baking pans for this recipe (that’s how we normally make our own Dutch Baby recipe anyhow).

In the Blender

Martha says to mix the entire recipe in the blender. I don’t know what her fascination is with the blender, but she’s had a lot of blender recipes lately too. I’m not wild about the blender. It always oozes down the side and is not easy to clean.  I’m much happier with a bowl and a spoon I think.

Ok, so you dump in your eggs, sugar, salt, flour and milk and whizz it up. You melt butter in your skillet (cake pans for me) and put it in the oven.

Martha says one Dutch baby

Pouring

pancake feeds four. I doubled this for 4 people and it wasn’t enough! I also cooked mine on convection since everyone was VERY HUNGRY and did not want to wait.

Once they come out of the oven, Martha says to put powdered sugar and lemon juice on them. That is how we make our Dutch babies, but we also add sliced strawberries and maple syrup.

The end result was a lot like Yorkshire pudding in my opinion. It’s very eggy. Everyone agreed it was not very filling at all. It was good, but I think I am going to stick with my

Done

own Dutch Baby recipe. Here it is if you want to try it:

– 3 eggs

– 1/2 c. flour

– 1/2 tsp salt

– 1/2 c. milk

– 2 tbsp melted butter

Whisk eggs until blended. Stir in flour and salt, then add milk and melted butter. Pour into a 9 inch greased pan and bake at 450 for 20 minutes. Lower the oven temp to 350, and prick the edges of the pancake with a fork. Bake for 10 minutes. Serve with butter, powdered sugar, lemon juice, and syrup.