Thursday, February 16, 2012


 Many years ago (early 90's) we were in Rochester, MN at the Mayo Clinic as our 6 yr old daughter was diagnosed with Rhabdomyasarcoma there. The Lord miraculously healed her of it - Praise His Name! She is a beautiful young woman, married with a new baby. And all that after the doctors telling us she probably wouldn't have children because of the chemo. GOD IS ABLE! The day before her biopsy we found this cool little restaurant in town called "Pannekoeken." They served these delightful puffed pancakes. When they come out of the oven they are puffed up real high, but they quickly deflate. So as soon as the pancake came out of the oven, the waitress would hoist it up in the air and run through the restaurant to your table, shouting "PANNEKOEKEN!!" The kids thought it was so cool. I had forgotten about that little treat until recently when I found a recipe for "Dutch Baby." I made it and hubby & I both said, "this is Pannekoeken!" Super easy to make and the kids love watching it puff up in the oven. You can serve it with fresh fruit, sauteed apples, whipped cream, powdered sugar, or just maple syrup. It's just plain yummy! It has become one of hubby's favorite breakfast treats!


  • 3 tablespoons butter

  • 3 eggs

  • 3/4 cup all-purpose flour

  • 3/4 cup milk, heated 20 to 30 seconds in the microwave

  • 1 tablespoon sugar

  • 2 teaspoons pure vanilla extract

  • Pinch salt

  • Confectioners' sugar, for dusting

  • Directions

    Preheat the oven to 400 degrees F.
    Put the butter in a large, ovenproof, nonstick saute pan and place in the oven.
    Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.)

    Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.

    Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board

    No comments: