Recipe: Casa de Patron B&B Dutch Babies (Puff Pancake)

Hi Kelly; I hope this is what you are looking for.

DUTCH BABIES

1/3 stick butter or premium margarine
4 eggs
1 cup milk
1 cup all purpose flour

Preheat oven to 425 degrees F. Spray the sides of a 9-inch Pyrex pie pan with cooking spray, and add butter. Place in oven for 10 minutes(will get it sizzling, which is desirable, but do not burn)

Put eggs and milk in blender and blend until well beaten. Add flour to blender and whip for 15-20 seconds at high speed. Pour mixture into the sizzling butter (better to pull oven shelf out, rather than to handle hot dish).

Bake for about 25-30 minutes, when it will become puffed and golden.

As with souffles, Dutch Babies tend to collapse, so serve promptly.

Serve with a selection of toppings, such as fresh lemon, powdered sugar, preserves, syrup, fresh fruit, yogurt or sour cream. Some people eat dutch babies plain or with salt and pepper. Other toppings appropriate to brunch or lunch are also possible, such as salsa.

Tip: Laying a piece of aluminum foil on bottom of oven will catch small amounts of batter that usually come over the edge during baking.

This recipe is from the Casa de Patron Bed and Breakfast in Lincoln, New Mexico, and was found at 1st Traveler's Choice Internet Cookbook