What could be easier for an elegant mother's day breakfast than these oven baked Dutch Babies? You may know these as German pancakes, David Eyre’s Pancake, Swedish puffs, or Puff pancakes. They are a cross between a soufflé and an omelet. They can be served with a simple squeeze of fresh lemon juice and a sprinkle of powdered sugar or really dressed up with fresh berries and Creme Fraiche. This "pancake" is the perfect slate to pile on your choice of toppings.
It comes together quickly. A quick zap of the ingredients in a blender and poured into 2 9inch well greased non-stick cake pans is all the effort required. Pop them in the oven for about 30 minutes and you have a really lovely breakfast that looks like it took a lot more effort.
There are a lot of variations out there for the recipe. I started with this really basic one and have since added vanilla, spices, citrus etc depending on my ingredients.
Here we go!
1 T sugar
1/2 t salt
2/3 cup sifted flour
2/3 cup milk
2 T soft butter
Heat oven to 400 degrees. Butter 2 9-inch cake pans. Put eggs in blender, cover and process at low speed until light yellow in color.While still blending, remove cover and add remaining ingredients; process until smooth. Pour into prepared pans and bake 20 minutes; then reduce heat to 350 degrees and bake 10 minutes. If your oven is like mine be sure to rotate pans during baking.
Remove from pans and plate. Squeeze fresh lemon juice over the top and sprinkle with powdered sugar. Berries are a nice addition.
Other topping ideas? Send them to me!