My family calls this recipe "Dutch Babies" but I think they're the same as German pancakes. But, I have been on a kick for these lately, probably because of the lemon sauce! I love the fluffyness, yet they have a little bit of crisp to them. They would be good with buttermilk syrup too, but I love the lemon sauce since it's the only time I get to have it. Let me know if you try it and what you think of the lemon sauce. Wait a minute...I am noticing a trend here...all of my recipes are the fatty dessert type dishes. O.K. I'll admit it, I have a total sweet tooth. So let's just assume that all of my recipes on this blog will be the non nutritious kind. Anyways here's the recipe:
1/3 cup butter4 eggs
1 cup milk
1 cup flour
Put butter in a 9" x 13" pan and set into a 425 degree oven. Then mix batter quickly while butter melts. Put eggs into a blender and whirl on high speed for 1 minute. With motor still running, gradually pour in milk. Slowly add flour. Whirl for another 30 seconds. Remove pan from oven and pour batter into hot melted butter. ** I have heard - the key to getting the dutch babies to fluff up around the sides and not be a flat version of it is to pour the batter into the butter and do not stir or move the batter around. I just open my oven door, pull out the rack that the pan is on and pour my batter in. Then I push the rack back in and quickly shut the door. Do not mix the batter into the butter. ** Bake until fluffy and well browned (20 - 25 minutes.) Dutch babies should be thin on the bottom of pan and bake up high around the sides.
For the lemon glaze:
2 Tbsp. butter
2 Tbsp. lemon juice, or to taste
2-3 cups powdered sugar (approximately)
You just want it to be lemony and a little thick like a glaze. I just keep adding lemon juice and powdered sugar until I get the right consistency. So good!