Big Dutch Babies (Sunset Magazine, 1977)
This is a dramatic looking egg dish that is super quick and easy to make.
| Serves | Pan Size | Butter | Eggs | Milk/Flour |
| 3 | 2-3 quart | ¼ cup | 3 | ¾ cup each |
| 4 | 3-4 quart | 1/3 cup | 4 | 1 cup each |
| 5 | 4-4 ½ quart | ½ cup | 5 | 1 ¼ cup each |
| 6 | 4 ½-5 quart | ½ cup | 6 | 1 ½ cup each |
We also add 1 teaspoon salt to the recipe at the 4 serving size.
Put butter in heavy skillet and set in 425 degree oven. Mix batter quickly while butter melts. Put eggs in blender and whirl at high speed 1 minute. Gradually pour in milk, slowly add flour (and salt if you are using it), whirl 30 seconds.
Remove pan from oven, pour batter into melted butter. Return to oven, bake until puffy and well-browned, 20-25 minutes. Serve immediately with topping.
Classic topping: Sprinkle powdered sugar on pancake, squeeze lemon over top. We also like it with fresh jam.
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