Dutch Babies are one of my family favorites. I grew up calling these “silly pancakes” with my family because of the fun shapes they make. They’re easy and delicious. You can top them with lemon and powdered sugar, fruit, hot fruit with sour cream or yogurt, canned pie filling with lemon juice and cinnamon, syrup or my favorite (because I grew up with a dad who thinks peanut butter is one of the food groups) peanut butter and syrup. Enjoy!
1 cup milk
1 cup flour
1/3 cup butter
Place butter in pan and set in a 425 degree oven. While butter melts, mix batter quickly. Put eggs in a blender or food processor and whirl at high speed for 1 minute. With motor running, gradually pour in milk, then add flour; continue whirling for 30 seconds. Remove pan from oven and pour in batter. Return to oven and bake until pancake is puffy and golden brown – about 17 minutes.