Fran’s Big Dutch Babies
Fran – well, she’s wonderful, brilliant, kind, good at her work, and tied into our family (and us into hers) in so many ways it’s best not to try detailing them. We were meant to be connected – perhaps that’s the easiest way to explain it.
Decades ago, Fran prepared these fabulous baked German-style pancakes for a breakfast, and gave us the ingenious “graduated size” recipe. It smells and tastes beautiful.
Fran’s Big Dutch Babies
Pan Size Butter Eggs Milk and Flour
2 – 3 quarts 1/4 cup 3 3/4 cup each
3 – 4 quarts 1/3 cup 4 1 cup each
4 – 4 ½ quarts ½ cup 5 1 1/4 cup each
4 ½ – 5 quarts ½ cup 6 1 ½ cups each
Fran says: “I put much less butter — half as much as called for because I think it’s too rich.”
Put butter in pan and set into a 425 degree oven. (I use a deep 10″ black skillet.) Then mix batter quickly while butter melts. Put eggs in blender container and whirl at high speed for 1 minute. With motor running, gradually pour in milk, then slowly add flour. Continue whirling for 30 seconds.
Remove pan from oven and pour batter into hot melted butter. Return to oven and bake until puffy and well-browned — 20 to 25 minutes, depending on the pan. Dust with ground nutmeg if you wish.
Rona’s note: Also good dusted with confectioners’ sugar before serving. Excellent with tart jams (lemon, orange marmalade, red raspberry) or maple syrup.
