Saucy-ness....and Dutch Babies! Mmmmm

I just signed on to get a recipe from my bookmarks and saw that I had a ton of emails....emails indicating that I had a LOT more visitors than normal to my blog. Well, that's oh-so-fabulous. :-) After reading a few, I realized that I am featured as one of the "Saucy Blogs" over at The Secret is in the Sauce! Awwwww, thanks gals! You sure know how to make a girl feel fabulous. (I say fabulous a LOT.) You all are saucy! I'll be visiting everyone's blogs soon! For anyone who hasn't heard of SITS (Secret is in the Sauce) head on over. It's a fabulous (there I go again with the fabulous) community of wonderful bloggers. We're taking over the world ya know. ;-)

I just want to thank all of you for the loving comments of support on my last post. I think I'm getting a maid now. LOL JOKING, but am I? hehehe Read yesterday's link to get that.
Thanks again!

I usually don't blog on Sundays. I take the day off from the computer. Imagine that...miracles do happen. Well, Since I'm here I might as well share the dish that is baking in the oven right now. We have a tradition of cooking a nice breakfast after church on Sundays. Today I'm whipping up one of my childhood favorites. One of my aunts would make this for me when I would visit in the summer. It's fabulous and EASY.

German Pancakes - Dutch Babies
This is not my photo...I slack on taking photos for my blog.
This picture is from What's Cooking America's site.
I got this recipe from What's Cooking America. It's a little different from the one I had growing up, but I actually think this one is better. I add extra cinnamon and vanilla and skip the lemon juice. It's light and reminds me of a French toast. The kids will love to watch it bake! Be sure to put your oven rack in the middle and take the top rack out if you have one...this rises high! I always make the 4-6 serving because leftovers are good, too!

Makes 4 to 6 servings
6 eggs, room temperature
1 cup milk, room temperature
1 cup sifted bread flour or all-purpose flour (I use all-purpose)
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
5 tablespoons butter (I use real butter)
Freshly squeezed lemon juice (I skip it)
Powdered or confectioners sugar

Makes 2 to 4 servings
3 eggs, room temperature
1/2 cup milk, room temperature
1/2 cup sifted bread flour or all-purpose flour
1/8 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
7 teaspoons butter
Freshly squeezed lemon juice
Powdered or confectioners sugar

Preheat oven to 450 degrees F.
NOTE: It is very important that you preheat your oven. Place oven rack on the middle rack of your oven. Place a large, heavy ovenproof frying pan or a cast-iron skillet (I use a regular 9" x 13" baking pan), in the oven until hot.

While pan is heating, prepare your batter.
NOTE: Use a shallow pan, not more than 3 inches deep (pie pans, cast-iron skillets, oven-proof fry pans, baking dishes, paella pans). The author of this recipe prefers using a cast-iron skillet or pan because it acts as a heat reservoir, retaining the heat and distributing it evenly. My 9 x 13 has always worked fine though.

In a large bowl, beat the eggs until light and frothy; add milk, flour, vanilla extract, and cinnamon; beat for 5 minutes more. The batter will be thin, but very smooth and creamy.

Using a pot holder, remove the hot skillet from the oven; add the butter; tilting the pan to melt the butter and coat the skillet. Pour the prepared batter into the hot skillet, all at once, in the center and immediately return the skillet to the oven.

Bake approximately 20 to 25 minutes or until puffed and golden brown (bake until the pancake puffs up around the edges - it may puff irregularly in the center).

Remove from oven and serve immediately. Either bring the pancake to the table in its pan or slide it onto a serving plate. Once out of the oven, the pancake will begin to deflate.

To serve, cut into serving-size wedges and transfer to individual serving plates. Top with your favorite topping and serve immediately. For a classic German Pancake/Dutch Baby, sprinkle with freshly squeezed lemon juice, and dust the top with powdered sugar. I've never used the lemon juice.


Topping Ideas:
**I use a little powdered sugar AND maple syrup....Mmmmm!**
Sifted powdered sugar
Fresh applesauce with a dash of cinnamon
Crushed pineapple, drained
Whipped cream and sliced fresh strawberries
Syrups (maple, your favorite fruit syrup, or honey)
Canned pie filling, cold or warm


Only have time for one deal. Remember, today's my 'day off' -- who has my overtime check??? I'm listing a skillet since this recipe uses one. :-) I don't have one...not sure of a good one to get that isn't too pricey...

Heuck Pre-Seasoned Cast-Iron 3-Piece Skillet Set
List Price: $39.99
Sale Price: $19.99 - 50% off
Eligible for FREE Super Saver Shipping



Question of the Day
What makes YOU saucy???