Sunday, April 4, 2010

Dutch Baby Pancakes!

The house is clean, the checkbook is balanced, I'm home alone in my PJ's, so what if it's 4 in the afternoon. What shall I do?? Oh I know!!! BAKE!! I was browsing through Taste of Home for a cupcake filling recipe, saw this baby, and boy did it pull me in. I was like 'What the f$#% is a German pancake??!" So I did my research and you bet your butt I was making some German pancakes aka THE DUTCH BABY! I added a little something to one of the pancakes, raspberry swirl. It taste so good, I really hope Jason comes home soon so he can enjoy some of these yummy goodies :)

Looks good, doesn't it?

Dutch Baby Pancakes

1/2 stick butter, divided into equal slices
2 C milk
4 eggs
pinch of kosher salt
3 TB sugar
1 C all purpose flour
3 TB seedless raspberry preserves

Preheat oven to 400 degrees. Divide the butter evenly between 2 9 inch cake pans - I used glass pie plates, came out GREAT! Place in the oven until butter is melted, remove. In large bowl whisk together the eggs and the milk. In separate bowl, whisk together the flour, salt, and sugar. Mix flour into egg mixture. Pour into baking dishes. In small bowl mix small amount of water with raspberry preserves, until syrupy. Drop by spoonfuls onto batter. With butter knife swirl preserves. Bake for 25 minutes until middle is set and sides are golden brown and tall. Transfer to serving plate, serve with desired toppings. I slathered more raspberry preserves over mine, and for the one I didn't put raspberry in I sprinkled with brown sugar.


1 comment:

  1. Woah, what a super cool recipe! You are such an amazing baker!! YAY for new Tasha posts!!