Dutch Baby
By Yankee Magazine|Oct 23 2009|
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.
