Dutch Baby Pancake - Cathy

This is a guest recipe today by Kevin's brother, Mike and his wife, Jodi Walsh.  They did a wonderful job of photographing and presenting an old favorite family recipe that my sister-in-law Jodi recently pulled out of her files.  She says that she got it many years ago from Mike and Kevin's sister, Marsha Albano, who called it a Popover pancake.  Mike and Jodi note that it can also be called a German pancake.  Whatever you call it, it's beautiful, delicious, and simple to make.

  The pancake puffs up delightfully golden brown in the oven and is so good with a variety of toppings.  You can use whatever fresh fruit you have on hand with or without syrup, or serve it as my sister Karen does with a similar recipe, with just the powdered sugar and a squeeze of citrus. The pancake will deflate a bit as it cools, but it's still gorgeous, and so, so good!

Here's a copy of the original recipe from Jodi's files. I always love to see handwritten recipes.

One year ago: Summer Squash with Browned Butter and Thyme

Two years ago: Barley Greek Salad

Three years ago: Corn Risotto Dip

what you'll need:

1/2 cup flour

1/2 cup milk

2 eggs

dash of vanilla

1 Tbsp. butter

Heat oven to 425 degrees. 

Put the butter into a 9-inch glass pie dish in the pre-heated oven to melt the butter.

 Whisk eggs, milk, and vanilla together.

Mix in the flour and continue to mix until blended.

Pour mixture into prepared pie dish.

Bake for approximately 17 minutes in preheated oven until beautifully puffed and golden brown at the edges.  It's not quite ready in this photo--about 5 minutes to go. (Awesome photography, Mike!)

Remove pancake from the oven and place on a trivet.  The garnishments of sugar, fruit and syrup are in the background.  Look how high it puffs up!

After sprinkling with powered sugar:

Ready to eat: (okay, now I'm starving!!!)

One year ago: Summer Squash with Browned Butter and Thyme

Two years ago: Barley Greek Salad

Three years ago: Corn Risotto Dip