Dutch Babies

A recipe, because I happen to have one worth sharing

My grandmother used to make a recipe from an old newspaper clipping. After decades the original clipping started to crumble so she replaced it with a new clipping when the newspaper re-ran the recipe. I struggled but eventually succeeded in making a recipe which matched my childhood memories. Sadly my childhood memories were romanticized and my grandmother’s original recipe didn’t make the pancakes stay floofed after they were done cooling off, but I hope you enjoy this improved version.

These pancakes rise by water under the batter turning into steam, so to keep the pan from getting cooled off by the batter it’s important to cook them in an iron skillet which has been given time to heat all the way through.

3 eggs
70 grams flour
120 grams milk
1 gram nutmeg
1 gram mint oil
Pinch of salt
6 grams powdered sugar
3 grams Lemon juice powder
20 grams Ghee

Preheat the oven with a skillet inside to 400 degrees. Leave it in for 15 more minutes after preheating. Mix together eggs, flour, milk, nutmeg, mint oil, and salt and beat thoroughly. When the oven is heated add ghee to the pan and put it back in to melt (about 2 minutes). After it’s done melting, pour batter on top. Bake for 20 minutes. Thoroughly mix powdered sugar and lemon juice powder and put it in a dusting wand. Sift completely over top.