I’m a California girl, born and raised. As much as I love my home state, it’s always fun to visit other parts of the country and see how they do things. Of course, I’m usually most interested in what they eat.
My husband and I went to Texas to visit his parents in Houston over spring break, and we got a hefty dose of Texas cuisine. We ate a lot of Mexican food, which was more than OK with me! I love it. My sweet mother-in-law, Pam, made sure we ate Italian on our last night so we wouldn’t think that Tex Mex was all Houston had to offer.
Pam, also loves to bake, and we have been planning to do a blog post since I started Lou Lou Biscuit. I’ts always so much more fun to bake with someone! I asked her if she could pick a recipe that she’s been making for a long time, a tried and true classic. As soon as she suggested dutch babies I was excited because I’d never made them (even though I’ve pinned about a hundred pictures of them). They were incredibly easy to make and so FUN!
Fluffy Pancake Magic
It’s hard to get better than that!
After we mixed all the ingredients together, we just poured the dough into a buttered baking dish and watched it puff up. It puffed up A LOT!
The crazy thing about these pancakes is how quickly they deflate once you take them out of the oven. One second it looks like this, and the next it’s almost flat! Pam insisted I take a picture before it even left the oven, lest we miss the height of it’s puffy glory.
Here’s what it will look like once it cools.
I just love the ripples and browned edges. It’s a landscape of tasty breakfast!
Another great thing about this recipe is how versatile it is. Any kind of pancake/waffle/crepe topping you can think of will pair beautifully with our dutch baby.
We covered ours with blackberries and powdered sugar…and syrup..lots of syrup.
The sugar rush gave us enough energy to make more breakfasty delights! (coming soon)
For now, go make these! I know I’ll need to make them again soon.
- ¼ - ½ cup unsalted butter, melted
- 1 cup flour
- 1 cup milk
- 6 eggs
- salt to taste
- Preheat oven to 425 degrees.
- Melt butter in a 9x13 pan or cast iron skillet.
- In a large bowl, mix together flour, milk, eggs and salt until lumps are mostly dissolved.
- Pour batter into buttered baking dish and bake for 25 minutes. Batter will puff up!
- Eat immediately with ANY delicious topping you can think of.