- 3 eggs
- 3/4 C milk
- 3/4 C flour
- 2 tsp butter
Heat oven to 425° (using an oven thermometer is best).
Beat eggs with milk and flour.
Batter will be thin.
When oven is hot, add cold butter to 8×8-inch pan or a 9-inch cast-iron skillet and put it in the oven for 2 minutes.
Remove pan, tipping it to coat the bottom with melted butter.
Pour in batter and bake 14 minutes, or until the edges are puffed and golden brown.
Remove from oven and serve immediately with maple syrup. Serves 2.
Cooking Tips: EBaby pancakes and baby your coconut
1. Dutch babies, aka Dutchbaby pancakes, are not single-serving pancakes, but rather a large, puffy pastry that serves several people. They have a long and varied history and can be served sweet or savory. Feel free to flavor them with lemon zest and a dash of sugar, or with cinnamon and nutmeg. Make them savory by adding grated cheese or herbs.
2. Make a Dutch baby pancake for four by doubling the recipe and baking in a 9×13-inch baking pan.
3. To toast coconut: Spread on a pan and place in a 350° oven for 6 minutes. Stir and heat 2 minutes more, or until light brown. It may take a few more minutes, but keep an eye on it. Coconut will continue to brown when it comes out of the oven and will burn in a heartbeat.