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Dutch Babies


Dutch Babies are one of our favorite breakfasts and we eat them all the time. Why?  Because they are so simple to make and they really hit the spot for breakfast.  Seriously, a recipe doesn't get much more simple than this.  Nick and Lauren grew up eating Dutch Babies as our special weekend breakfast. Kids love them because they are so impressive.  Poured into the pan as a simple batter, they magically puff up into a beautiful Dutch Baby. 

When taken out of the oven, it's the highlight of the morning.


We first ate Dutch Babies at a restaurant in Portland called Original Pancake House which is a real breakfast experience.  It opened in the 50's and has continued to keep that 50's feel to it by the servers wearing old fashioned uniforms and coffee served in cute little cups and saucers.  We've eaten breakfast there many times and each visit has been quite a long wait because it is such a popular place.  But it's well worth the wait.  Now, they've become a franchise but the original one in Portland is like no other because of it's original charm.

In the 1980's, the Seattle Times wrote an article about the Original Pancake House in Portland and published the Dutch Baby recipe in the newspaper.  My mom cut it out and soon we were eating Dutch Babies for Christmas morning breakfasts and other special occasions.  The recipe instantly became a family favorite recipe.  No need to wait until a special occasion now.  Try them this weekend.

 Serves 2

2 Tbsp. butter
3/4 milk
3/4 cup flour
3 eggs

1.  Place butter into a round cake or pie pan.  Turn oven on at 425 degrees.  Place pan in the oven while it preheats and let the butter melt in the pan.

2.  While butter is melting in pan, blend all ingredients in a blender.

3.  Remove pan from the oven with melted butter, pour batter into pan into the melted butter.

4.  Bake 18-20 minutes. 



Options for eating Dutch Baby:



We always use blueberries (fresh or frozen) and syrup 

                           or
dust with powdered sugar and squeeze with fresh lemon
                           or
fill with fresh berries and drizzle with syrup (favorite in the spring or summer)
                           or
fill with apple compote, a popular version in restaurants







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