amo@mvuxd.att.com (Arlene M Osborne) (05/07/91)
For the person looking for the recipe for Dutch Babies, here is the
recipe I use. It comes from a Sunset cookbook and puffs wonderfully:
SPECTACULAR, EASY & DELICIOUS BIG DUTCH BABIES
from "Sunset Ideas & Recipes for Breakfast & Brunch", 1980
This recipe originated at Manca's, a family-run restaurant that
was practically an institution in Seattle during the first half
of this century. Victor Manca made over miniatures of a big
German pancake. His children dubbed them "Dutch babies" and the
name stuck. The recipe originally used at Manca's remains a
family secret, but now people call all types of oven pancakes
"Dutch babies" - no matter what size they are.
The batter we use here is full of eggs and puffs up dramatically
in the oven. The results are even more spectacular when the
batter is baked in a big container such as a paella pan. If you
don't have a paella pan, you can use a big iron frying pan, a
large baking dish, or even a foil roasting pan. Any shape will
do, but the container must be fairly shallow - not much more
than 3 inches deep.
Once you decide on a pan, measure its total volume by pouring in
quarts of water. When you've determined the pan's volume,
select the recipe proportions you need from the chart below:
then get out the ingredients and you're ready to start.
Pan Size Butter Eggs Milk & Flour
_________________________________________________
2-3 quart. 1/4 cup 3 3/4 cup EACH
3-4 quart. 1/3 cup 4 1 cup EACH
4-4 1/2 quart. 1/2 cup 5 1 1/4 cups EACH
4 1/2-5 quart. 1/2 cup 6 1 1/2 cups EACH
This pancake is so spectacular when it first comes out of the
oven, you'll want to have everyone seated before you bring it to
the table. You can serve it with fruit topping, either spooned
over or served alongside, and you can round out your menu with
browned sausage or crisp bacon strips, or pan-fried ham slices.
To make, 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 slowly add flour;
continue whirling for 30 seconds. Or, in a bowl, beat eggs
until blended; gradually beat in milk, then flour.
Remove pan from oven and pour in batter. Return pan to oven and
bake until pancake is puffy and well browned (20 to 25 minutes,
depending on pan size).
Dust pancake with ground nutmeg, if you wish. Cut in wedges and
serve at once with any of the following toppings. Makes 3 to 6
servings.
POWDERED SUGAR CLASSIC
Have a shaker or bowl of powdered sugar and thick wedges of
lemon at the table. Sprinkle sugar on hot pancake, then squeeze
on lemon juice.
FRUIT
Sliced strawberries or peaches, sweetened to taste; or any
fruits in season, cut and sweetened. Or substitute canned or
frozen fruit.
HOT FRUIT
Glazed apples or pears make a good topping; offer with sour
cream or yogurt. Or heat banana or papaya slices in melted
butter or margarine over medium heat, turning until hot. Serve
with lime wedges.
CANNED PIE FILLING
To cherry or apple pie filling, add lemon juice and ground
cinnamon to taste. Serve cold or warm, topped with yogurt or
sour cream.
SYRUPS
Pass warm or cold honey, maple syrup or any favorite fruit sauce.