Dutch Baby

I’ve been sick so I am running a little behind on my posts, we made these German pancakes on Tuesday to celebrate National Pancake Day (yes, there is such a holiday)! I’ve never heard of or eaten Dutch Babies before but the recipe was posted by Connie Correia Fisher owner of The Pop Shop restaurant so I had to try it and with National Pancake Day… how could I resist! Justin and I first heard of The Pop Shop 3 years ago when FoodTV did a documentary chronicling the opening of this Collingswood, New Jersey restaurant. We have been following The Pop Shop ever since! I love their menu, their philosophy, their style… Justin and I have even talked about buying into the franchise and opening a Pop Shop here in Kansas. I love it that much! If you think I sound a bit loony then check out their menu and you will see what all the fuss is about!

As far as the Dutch Babies go… I think it’s an acquired taste. It was AMAZING to look at when it first came out of the oven. The edges were probably 4 inches tall (it looked like a bread bowl) but as you can tell by the picture it quickly deflated and fell. Justin said it tasted more like am omelet and even with powdered sugar and syrup I would have to agree. It tastes like a mix between an omelet and French toast. I won’t make it again but it was still a fun experience!

Ingredients
1 1/2 tablespoons butter
3 eggs
1/2 cup milk
1/2 cup flour
1/4 teaspoon salt

Directions
Preheat oven to 400 degrees and place butter in a glass 9-inch pie plate and melt in the oven. Meanwhile, mix together remaining ingredients. Remove pie plate from oven. Pour mixture over melted butter and return pie plate to oven. Bake for 15 minutes. Serve hot with syrup, butter, powdered sugar or your choice of jelly or marmalade.