"We don't stop playing because we grow old; we grow old because we stop playing." ~George Bernard Shaw

"Look at everything as though you were seeing it either for the first or last time." ~Betty Smith, A Tree Grows in Brooklyn

Tuesday, January 22, 2013

Recipe for this week: A Big Dutch Baby....yummy!

Some mornings call for a Dutch Baby

One of our family favorite breakfast treats is a puffy Dutch Baby.
Easy to do and quite tasty:
Dutch Baby
1/3 cup butter (80ml)
5 large or extra large eggs
1 cup milk (240ml)
1 cup flour (240ml)
Powdered sugar
lemon wedges
maple syrup
Pre-heat oven to 425F or 220C
Put butter in a 9x13 inch baking dish or 9 inch cast iron skillet
and set in 425F oven to melt. While butter is melting put the eggs
in a blender and blend on high for 1 minute. Gradually add milk
while blending.Then slowly add flour and continue to blend for 30 sec.
Remove baking dish/skillet from oven once butter is melted and
pour the batter into the buttery hot skillet.
 Bake in oven for appx 20-25 min.
Or until puffy and nicely browned.
( this is quite similar to a Yorkshire Pudding)
Remove, cut into wedges and serve
 with powdered sugar and lemon wedges.
Or offer maple syrup and jam as alternative toppings.
This yummy recipe is thanks to the Junior League of Eugene Oregon
who produced the cookbook "A Taste of Oregon"
published originally in 1980.


  1. It sounds like quite a treat. Maybe i'll have #2 Son try this one, he loves to make pancakes and banana bread and such.

  2. I've never had a Dutch Baby but it sure looks delicious.

  3. Anonymous2:19 AM

    Looks delicious

  4. Never heard of a Dutch Baby treat, in spite of being 1/4 Dutch! I will have to try this.


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