New Year’s Day breakfast: Instead of finishing the Dutch Baby with lemon and a dusting of powdered sugar, I chose fresh calamansi wedges to squeeze and maple syrup.
I awoke to a rainy morning and decided to surprise the rest of the family with a Dutch Baby German Pancake for our first breakfast of the New Year. While they were asleep it baked and rose in a large cast iron frying pan. When Miss Marvelous’s mom was a youngster and lived with us, the call of “Dutch Baby!” would roust her out of bed. She liked to watch through the oven door window how it rose into an interesting shape. Not only fun to watch, but fun to eat, too!
The recipe is traditional and most likely public knowledge. I see variations of it from time to time. The one I use always works. I think I got it from an old friend, reporter Bob Jones, who got it from Carl A. Lindquist (I like to give credit where credit’s due). The only thing I changed this morning were the toppings. See top photo.
DUTCH BABY GERMAN PANCAKE
Preheat oven to 450 degrees Fahrenheit.
In a large bowl beat 3 eggs until blended.
Measure 1/2 cup flour. Sift, measure 1/2 cup again (discard any excess), sift again with 1/2 teaspoon salt.
Add flour to eggs in 4 additions, beating after each addition until smooth.
Add 1/2 cup milk in 2 additions.
Lightly beat in 2 tablespoons melted butter.
Generously butter bottom and sides of a 9- or 10-inch unheated cast iron frying pan.
Pour batter into pan.
Bake at 450 degrees Fahrenheit for 20 minutes.
Reduce heat to 350 degrees and bake 10 minutes more. Slip onto a serving plate.
Dust with powdered sugar. Serve with lemon or lime wedges.
Out of the oven, the pancake has pulled away from the pan. Just loosen the sides with a knife and slip onto a serving plate.
Rebekah’s Studio 
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