For unknown reasons this breakfast confection has always been known in my family as a Baby Dutchem – the rest of the world calls it either a Dutch Baby or Pannekoeken. It is a close relative to, but not the same thing as, a Yorkshire pudding… To avoid confusion with any other heritage recipes I’ll continue with my name for it.
Preheat the oven to 500 F. In a small mixing bowl beat the eggs lightly, then stir in the milk. Add the flour and salt and whisk until there are no lumps. Set aside.
When the oven is hot put the butter in a 9 inch pie plate or cake pan (either will work) and place in the oven. Remove it when the butter is completely melted – browned is good but burned is bad, so keep an eye on it.
Pour the batter into the pan now sizzling with butter. Place back in the oven and bake about 20 minutes or until the edges are brown and crispy. (do not open the oven door to check prematurely as this can cause it to fall like a souffle). Remove the dutchem from the pan and place on a large plate. You may need a spatula to assist with this part. Add lemon juice and powdered sugar to your taste. Enjoy!
A few notes on ingredients: For optimal results use 2% milk. You can easily make this with almond or soy milk instead but the edges won’t rise as high. Just as tasty though! You can reduce the amount of butter by about half if watching calories but the dutchem may stick to the pan more. I have a reduced calorie version as well. (link coming later)
Troubleshooting: Is yours flat as a pancake? It happens – sometimes it’s the weather and sometimes there is too much flour/ not enough liquid.
If you make this let me know in the comments how it went!