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 heated 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 Butter

Preheat the oven to 400 degrees. Mix together eggs, flour, milk, nutmeg, mint oil, and salt and beat thoroughly. Heat an iron skillet on the range until the handle is burning hot. (More than one good potholder required.) Melt the butter in a microwave, pour it in the skillet, and immediately pour the batter on top. Bake in the oven for 20 minutes. Thoroughly mix powdered sugar and lemon juice powder and put it in a dusting wand. Sift completely over top.