Before meeting my dear friend from Tennessee I had never heard of Dutch Babies. I love their name! If you’re a fan of pancakes you will be a fan of Dutch Babies. Man, if this is the type of food they make down in the Hills of Tennessee then I must go there to live. I’ll have to seek clearance from my husband first who I am pretty sure is quite partial to Pennsylvania and will not sign off on this endeavor just so I can eat these Dutch babies. Thank goodness this recipe is easy to make 🙂 Yum! I think I shall try these lovely Dutch Babies with blackberries and raspberries. We have a few little berry bushes outside of our house and I have frozen some of the berries from last year’s harvest.
Top them with a dollop of whipped cream and there you have it…breakfast!
Ingredients
2 c milk
2 c Gold Medal flour
8 Eggland’s Best eggs
1/2 t Morton salt
1 t McCormick vanilla
Instructions
Preheat oven 400 F. Put one stick butter in 9 x 13 pan into oven until melted. Mix above ingredients and pour into hot pan. Bake until it pops over the sides of the pan and is golden brown. Serve with fresh fruit on top, maple syrup, or pie filling! Yum!!!
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Quick Tip: Make these Dutch Babies with an Autumn twist by adding a few pinches of cinnamon and nutmeg to the mixture before baking. Delish!
Thank you Home Joys for this great photo.