Dutch Baby
Doug and Linda Baker say this delightful popoverlike treat is the hands-down favorite of their guests. The dish takes its name from the caps Dutch babies wore during the Renaissance. –The Bakers, Stone Ridge, New York
Doug and Linda Baker say this delightful popoverlike treat is the hands-down favorite of their guests. The dish takes its name from the caps Dutch babies wore during the Renaissance. –The Bakers, Stone Ridge, New York
Yield:
Serves 4.Ingredients
1/4 cup butter
4 eggs
1 cup flour
1 cup milk
1 tablespoon cinnamon, nutmeg, and mace (combined)
1 teaspoon vanilla
Instructions
Preheat oven to 400° F. Place the butter in a 5×7-inch loaf pan, then place the pan in the oven to melt the butter, making sure it doesn’t burn. Place the eggs in a bowl and beat until just blended. Add the flour and milk and mix with a whisk until just blended. (Do not overmix; batter should be slightly lumpy.) Add the cinnamon, nutmeg, mace, and vanilla and stir gently. Pour the batter into the loafpan and return the pan to the oven. Bake 20-25 minutes or until puffy and brown. To serve, cut into quarters.
