All That Lemony Goodness, Breakfast, Brunch, Comfort Food, Eggs

All That Lemony Goodness – Goin’ Dutch



Egg Day #1 – 6 eggs used
I love lazing around on Sunday mornings in the fall. It gives me a chance to drink a whole pot of coffee… read the Dahlonega Nugget (twice)… and think about what I want for breakfast. Even after the pancake disasters of my youth, I still crave that bread-y, sweet, fried thing for breakfast – even if I can’t stomach the thought of eating another pancake. I satisfy my need by making a Dutch Baby.
Dutch Babies are a derivative of the classic German Pancake. They are usually flavored with cinnamon and vanilla and baked in a heavy iron frying pan. Kinda like a bad Yorkshire pudding, sorta like a really bad popover, a lot like a really… really… dense pancake. It’s hot & satisfying in a fill you up and get you ready for a day kind of meal.
Traditionally, Dutch Babies are flavored simply with cinnamon or nutmeg, and topped with powdered sugar and fresh lemon juice over the top. I like mine a little more complex with bigger flavors.
So today’s recipe is one recipe…2 variations.

All That Lemony Goodness - Goin' Dutch

Traditional Dutch Baby
Serves 2
Ingredients
1/4 Cup Butter
3 Large Eggs
1/2 Cup Milk
1/4 Cup Water
1 Teaspoon Nutmeg
1/2 Lemon
3/4 Cup All Purpose Flour
1 8″ heavy Frying Pan
1 Blender

  • In a cold oven, place the frying pan with the butter and set the temp to
  • In the blender, place the eggs and spin them around for about 1 minute on medium speed
  • Gradually add the milk and then the flour
  • Add the nutmeg and blend for another 30 seconds or so.
  • When the oven gets to 425, remove the pan and pour in the batter
  • Return the pan to the oven and bake for 20 to 25 minutes…or until nicely puffy and browned
  • Remove the pan, Dust with confectioner’s Sugar and squeeze the juice from 1/2 lemon on top.
  • Serve immediately.

The Overweight Dutch Baby
(I believe we’d just call it an American Baby)
Serves 2
Ingredients
1/4 Cup Butter
3 Large Eggs
3/4 Cup Milk
1 1/2 Teaspoons Nutmeg
2 Teaspoons Lemon Zest
3 Tablespoons Sugar
1/4 Teaspoon Salt
1 Teaspoon Vanilla Extract
3/4 Cup All Purpose Flour
Confectioner’s Sugar
1/2 Lemon
1 8″ Frying Pan
1 Blender

  • In a cold oven, place the frying pan with the butter and set the temp to 425
  • In the blender, place the eggs and spin them around for about 1 minute on medium speed
  • Gradually add the milk and then the flour
  • Add the zest, vanilla extract, salt and sugar
  • Add the nutmeg and blend for another 30 seconds or so.
  • When the oven gets to 425, remove the pan and pour in the batter
  • Return the pan to the oven and bake for 25 to 30 minutes…or until nicely puffy and browned
  • Remove the pan, Dust with confectioner’s Sugar and squeeze the juice from 1/2 lemon on top.
  • Serve immediately.

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