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Heritage Recipe

Danish Style - Dutch Baby

If the region from which a dish originates is any clue, the "Dutch Baby" pancake is certainly misnamed. Essentially an "oven crepe," the Dutch baby was a normal diet of high carbohydrates eaten by German farmers that could be conveniently baked in brick kiln ovens with just a hot cast-iron skillet. Our great-grandmother Edna Rabon's (nee Thompson) parents came from Schleswig, Germany (although her father was proud to correct you and say he was Danish). This puff-pancake, which has become a bed and breakfast staple, was typically served with sauteed beets and a hard fried egg. We have eaten it since we were young, and as competitive swimmers, my brother and I got the energy we needed just before swim meets.

Your guests will devour it, but they will also complain they need to go back to bed.

Ingredients
1 stick butter
4 eggs
1-1/2 cups whole milk
1 cup whole wheat flour
1 cup white flour
Fresh lemon juice
Powdered sugar
Saute of apples, granulated sugar, and raisins (optional)

Preheat oven to 400 degrees. Cut stick of butter in half and place each half in two round aluminum pie-baking tins. When oven has reached 400 degrees, put pie tins on center rack.

In blender, stir four eggs; slowly add whole milk. The batter should have the color of a ripe lemon. Slowly sprinkle in white flour and whole wheat flour. Finish off batter on "liquefy" for 30 seconds. Pour 1/2 of batter in each hot pie pan. Make sure you distribute the boiling butter evenly in the pan.

Bake for 20 minutes, but check on them at 15 minutes. Let the pancakes cool enough so that you can get a spatula under them without tearing them apart. Squeeze fresh lemon over the pancakes and sprinkle with powdered sugar. You can prepare a saute of apples, granulated sugar, and raisins, in butter, to spread on top -- if you like.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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