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Big Dutch Babies

...otherwise known as puff oven pancakes. This version of the recipe is interesting in that it takes into account different-sized pans. As it's basically a souffle, serve it immediately when it comes out of the oven, while it's still puffy.

Ingredients:

For 2 to 3 quart baking dish (glass pie plate) 1-2 servings

1/4 cup butter or margarine

3 eggs

3/4 cup milk

3/4 cup flour

1/4 teaspoon salt

For 3 to 4 quart baking dish

1/3 cup butter or margarine

4 eggs

1 cup milk

1 cup flour

1/4 teaspoon salt

For 4 to 4 1/2 quart baking dish

1/2 cup butter or margarine

5 eggs

1 1/4 cup milk

1 1/4 cup flour

1/2 teaspoon salt

For 4 1/2 to 5 quart baking dish (9x13-inch) 6-8 servings

1/2 cup butter or margarine

6 eggs

1 1/2 cup milk

1 1/2 cup flour

1/2 teaspoon salt

Directions:

1. Select recipe proportions to fit your pan. Preheat oven to 425 degrees. Make sure the oven rack in in the lower middle position (not the bottom!)

2. Place the butter or margarine in baking dish and set it in the oven until the butter is melted.

3. While waiting for the butter to melt, beat eggs until light and foamy. Gradually add milk, then flour and salt, beating well.

4. Carefully remove the baking dish from the oven and pour the batter into the melted butter. Return the dish to the oven and bake until puffy and well-browned, about 20-25 minutes.

5. Serve at once with fruit topping or syrup.

Notes:

A blender could be used to make the batter as well. Put eggs in the blender and blend at high speed for one minute. With motor running, gradually add milk, then flour. Blend for another 30 seconds.

Some people add other ingredients before baking, such as a sprinkling of nutmeg or even chili. The base recipe is plain enough to do just about anything with.

A cast-iron skillet could be used to bake the Baby in as well.

Adapted from a recipe found on Cooks.com.

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