Dutch Babies

Never knew exactly where the name "Dutch Babies" came from, but I always picture chubby, grinning wee ones that just make you want to pinch their cheeks, give a big squeeze, then eat them all up. These eggy, rich pancakes with high, crisp corners are perfect for topping with just about anything that comes to mind. This morning it was peaches, yogurt and sour cream mixed with a little brown sugar, and toasted walnuts on top. Simple to make, delicious to eat, and the name always gives me a smile.

Dutch Babies
(Makes one pancake, two servings)

2 large eggs
3/4 cup milk
1/2 tsp. salt
1 tsp. sugar
2 Tb. butter, melted
1/2 cup flour

Preheat oven to 450 degrees. Prepare pan: use an 8 inch cast iron skillet, a nonstick skillet of the same size, an 8 inch nonstick cake pan or an 8 inch glass pie dish. Place pan in oven with half of the melted butter.

Meanwhile, assemble the batter. Beat the eggs slightly, then add milk, salt, sugar and butter. Mix until everything is incorporated. Add in flour and whisk until smooth. Pour into waiting pan in the oven and bake for 15 minutes. Turn heat down to 350 degrees and bake for an additional 10 minutes, or until sides are puffy and browned.

Topping suggestions: lemon juice and powdered sugar, berries or slightly sweetened fruit of any kind, sour cream or yogurt mixed with a bit of brown sugar, applesauce, toasted nuts, apples cooked in butter and a bit of sugar, bananas cooked the same way.