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Dutch Babies
A brunch treat from Manca's resturant in Seattle; as reported in the January 1977 issue of Sunset Magazine. Related to popovers, Yorkshire Pudding and the German Pfankuchen.
Take a large pan, paella or cast iron frying pan, not much over 3" deep. Fill with quart measures of water to find the volume.
Allow at least one egg per person.
| Pan Size | Butter | Eggs | Milk and Flour |
| 2-3 qts | 1/4 cup | 3 | 3/4 cup each |
| 3-4 qts | 1/3 cup | 4 | 1 cup each |
| 4-4 1/2 qts | 1/2 cup | 5 | 1 and 1/4 cups each |
| 4 1/2 - 5 qts | 1/2 cup | 6 | 1 and 1/2 cups each |
Select the size you need. Assemble the ingredients.
Put the butter in the pan and set them into a 425F oven. Mix the batter quickly while the butter melts. Put the eggs in a blender and whirl at high speed for 1 minute. With the motor running, gradually pour in the milk and then slowly add the flour. Beat for 30 seconds more. Remove the pan from the oven and pour in the batter. Bake for 20 to 25 minutes, until puffy and well browned.
To use a mixer instead of a blender; beat the eggs until light and lemon colored, gradually add the milk and flour.
Top with the classic powdered sugar and serve with whipped butter and lemon wedges.
My family liked butter and maple syrup or jam. Any fresh or frozen (thawed) fruit, sweetening optional. For a dessert try canned pie fillings, cold or warmed.